Best 8 Three Cheese Noodle Bake Recipes

BAKED PENNE WITH THREE CHEESES

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
• In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
• Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
• Pour the sauce over the pasta and top with the breadcrumbs.
• Bake for about 40 minutes, until the top turns a golden brown.

3-CHEESE PASTA BAKE

Steps:

• Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.
• Bake at 400 degrees F. for 20 min. or until hot.

CHEESY NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, garlic salt and onion salt until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in noodles. , Transfer to two greased shallow 2-qt. baking dishes. Combine the bread crumbs and butter until crumbly; sprinkle over casseroles. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

THREE-CHEESE ROTINI BAKE

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. Cook rotini as directed on package. Drain.
• Meanwhile, melt margarine in large saucepan over medium heat. Add garlic; cook and stir 30 to 60 seconds. Stir in flour and pepper; cook and stir until mixture is bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Remove from heat. Reserve 1 tablespoon each American and mozzarella cheese for top. Add remaining cheeses to sauce; stir until melted.
• Add cooked rotini to cheese sauce; stir gently to coat. Pour into sprayed casserole. Sprinkle with reserved cheeses.
• Bake at 350°F. for 20 to 25 minutes or until bubbly around edges.

THREE-CHEESE CHICKEN BAKE

Steps:

• In a large skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. , In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer or until browned. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

THREE-CHEESE PASTA BAKE

Steps:

• Prepare ziti according to package directions; drain and return to pot.
• Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
• Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
• Bake at 350° for 30 minutes or until bubbly.
• Note: For testing purposes only, we used Buitoni Refrigerated Alfredo Sauce.

THREE-CHEESE NOODLE BAKE

Steps:

• Melt 2 tablespoons margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper until blended. Cook, stirring constantly, until smooth and bubbly; remove from heat.
• Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses; keep warm over low heat.
• Heat oven to 350°.
• Meanwhile, cook and drain noodles as directed on package.
• Alternate layers of noodles and cheese mixture, ending with noodles, in ungreased 2-quart casserole.
• Heat bread crumbs and 1 tablespoon margarine over medium heat, stirring frequently, until crumbs are toasted. Sprinkle over noodles.
• Bake uncovered about 20 minutes or until hot and bubbly.

SOUR CREAM NOODLE BAKE

Steps:

• Preheat the oven to 350 degrees F.
• Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
• Cook the egg noodles until al dente. Drain and set aside.
• In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
• To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
• Serve with crusty French bread.
• To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
• To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.