Kamil Perry
Four-cheese penne pasta is a delicious, hearty, and comforting vegetarian dish. It is a simple and easy recipe that combines four different cheeses with Gorgonzola as the star ingredient. The cheeses are mixed with milk, which adds creaminess to the sauce. The pasta is cooked until al dente and then combined with the sauce. The dish is then baked until bubbling and the cheese is melted. This recipe is perfect for a weeknight meal and can be customised with additional ingredients such as chilli flakes, walnuts, or breadcrumbs.
How to cook four cheese penne pasta
| Characteristics | Values |
|---|---|
| Type of pasta | Penne |
| Type of cheese | Fontina, Pecorino Romano, Cheddar, Gruyere, Gorgonzola, Stracchino, Mozzarella, Ricotta, Parmesan, Cottage cheese |
| Other ingredients | Onion, garlic, tomatoes, tomato sauce, oregano, rosemary, pepper flakes, salt, pepper, olive oil, milk, breadcrumbs, egg, basil, walnuts |
| Cooking instructions | Boil water, cook pasta until al dente, prepare sauce, combine sauce and pasta, bake |
| Baking instructions | Bake at 400° for 20-25 minutes or until bubbling |
| Storage | Can be stored in the refrigerator for 3-4 days or frozen for up to 2 weeks |
| Serving suggestions | Serve with salad and crusty bread |
| Recipe notes | The pasta should be slightly underbaked and chewy, not mushy. The heat should be low when combining the cheese and sauce to prevent burning. |
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What You'll Learn
Choosing the right pasta
When making four-cheese penne pasta, it is important to choose the right pasta to ensure the dish turns out well. Here are some tips to help you select the best pasta for this recipe:
Firstly, it is recommended to use a short pasta shape for four-cheese pasta. Short pasta shapes are typically denser and have a larger surface area, which provides more space for the cheese sauce to cling to. This helps ensure that the pasta is evenly coated and results in a creamier, more flavourful dish. Examples of suitable short pasta shapes include penne, which is a tube-shaped pasta that holds up well against thick sauces, as well as rigatoni, cavatappi, ziti, and mezze penne. These shapes will ensure that the sauce and pasta are well-incorporated, creating a cohesive and tasty dish.
Secondly, it is crucial to cook the pasta correctly. The pasta should be cooked according to the package directions, aiming for an 'al dente' texture. This means that the pasta should be slightly underbaked and chewy, rather than mushy. Al dente pasta will have a firmer bite and will better withstand the subsequent baking process without becoming overcooked and soggy. To achieve al dente pasta, cook it in a large pot of salted water for a slightly shorter time than indicated on the package instructions.
Additionally, when cooking the pasta, it is advisable to reserve a portion of the pasta water before draining it. This starchy water can be added to the cheese sauce to adjust its consistency and create an extra creamy texture. It also helps to season the dish and enhance the overall flavour.
Lastly, it is essential to consider the quality and type of pasta. For the best results, opt for high-quality dried pasta made with durable wheat and semolina. This will ensure that the pasta maintains its shape and texture during cooking and baking. Fresh pasta, although delicious, may not hold up as well to the weight of the sauce and the baking process. Furthermore, while whole wheat or gluten-free pasta can be used, they may alter the texture and flavour of the final dish, so it is worth considering personal preferences when making these choices.
By following these guidelines and selecting the right pasta, you can create a delicious and successful four-cheese penne pasta dish that your family and friends will surely enjoy.
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Preparing the sauce
Step 1: Choose Your Cheeses
The key to a great four-cheese sauce is, of course, the cheese itself. While there are many combinations you can use, a classic Italian option includes Fontina, Pecorino Romano, Cheddar, and Gruyere. These cheeses come together to create a creamy and tangy sauce. You can also experiment with other combinations, such as Gorgonzola, Stracchino, Mozzarella, Ricotta, and Parmesan.
Step 2: Prepare the Milk and Cheese Base
For a creamy sauce, start by warming a pan to medium-low heat. Add milk to the pan, along with your chosen cheeses. Some cheeses, like Stracchino, may need to be broken into smaller pieces to help them melt. Gently stir the milk and cheese combination slowly and continuously. This slow process prevents the cheese from burning and ensures a smooth, creamy texture.
Step 3: Add Herbs and Spices
While your cheese sauce is forming, you can add herbs and spices to enhance the flavour. Fresh basil is a great addition, providing a burst of freshness to your sauce. You can also add crushed walnuts for texture and garnish. If you're feeling adventurous, a pinch of red pepper flakes will give your sauce a subtle kick.
Step 4: Combine with Pasta Water
As your pasta cooks, remember to reserve a mug or about a quarter cup of the starchy pasta water. This water can be added to your sauce to create an even creamier consistency. It helps to emulsify the sauce and ensure it coats your pasta perfectly.
Step 5: Mix with the Cooked Pasta
Once your sauce is smooth and creamy, it's time to combine it with your cooked pasta. Drain your pasta thoroughly and then add it to the pan with the sauce. Quickly stir the pasta and sauce together, ensuring that each piece of pasta is coated evenly.
Tips for Success:
- Keep the heat low and stir gently to avoid burning the sauce.
- Shred your cheeses from a block instead of using pre-shredded cheese for better melting.
- If making a tomato-based sauce, cook the onions until translucent before adding garlic to avoid overcooking the garlic.
- Toss the pasta in the pan to create an incredible cream and add texture to your dish.
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Cooking the pasta
To cook the pasta for four-cheese penne, start by boiling water in a large pot. The amount of water will depend on the amount of pasta you are cooking. A good rule of thumb is to use 6 quarts of water for a standard box of pasta. Once the water is boiling, add a generous pinch of salt to the pot. This will help season the pasta as it cooks. You can also add a tablespoon of rock salt if you prefer a saltier taste.
Next, add the penne to the pot and cook it according to the package directions. It's important not to overcook the pasta at this stage, as it will continue to cook in the oven later. Aim for al dente pasta, which should be slightly underbaked and chewy, rather than mushy. Depending on the brand of pasta you are using, this will usually take about a minute or two less than the package directs.
Once the pasta is cooked to al dente, drain it in a colander and rinse it under cool water to stop the cooking process. Set the pasta aside, and continue preparing the sauce.
Before adding the pasta to the sauce, it's a good idea to reserve about a mug or 1/4 cup of the pasta water. This starchy water can be added to the sauce later to adjust the consistency and create an extra creamy texture.
Finally, combine the cooked pasta with the sauce. You can do this by adding the pasta to the pan with the sauce, or by pouring the sauce over the pasta in a serving dish. Gently toss the pasta with the sauce to ensure even coating. If you're preparing the dish ahead of time, stop at this stage and store the pasta and sauce separately in the refrigerator until you're ready to bake and serve it.
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Combining pasta and sauce
Cooking the Pasta
Start by boiling water in a large pot. The amount of water depends on the quantity of pasta you are cooking, but generally, you will need a generous amount of water, around 5-6 quarts or litres. Once the water reaches a rolling boil, add a tablespoon of rock salt and allow it to dissolve. Then, add your penne pasta to the pot. Follow the package directions for cooking time, aiming for a slightly underbaked texture. You want the pasta to be al dente, firm to the bite, but not mushy. This is important because the pasta will continue to bake in the oven later.
Preparing the Sauce
While the pasta is cooking, prepare your cheese sauce. In a separate pan, warm it over medium-low heat. Add milk and your choice of cheeses. For a classic four-cheese sauce, you can use a combination of Fontina, Pecorino Romano, Cheddar, and Gruyere, or experiment with other cheeses like Gorgonzola, Stracchino, Mozzarella, Ricotta, and Parmesan. Slowly stir the milk and cheese together until everything is well combined. This should be a gentle and slow process to prevent the cheese from burning and to achieve a creamy consistency.
Once the pasta is ready, strain it and quickly add it to the pan with the sauce. Stir the pasta and sauce together thoroughly. If desired, you can add a small amount of the pasta water to the sauce to create an extra creamy consistency.
Presentation
To serve, place a generous portion of the pasta in the centre of a flat plate. Use a spoon to drizzle extra sauce over the pasta, ensuring every inch is coated. For a final touch, sprinkle some crushed walnuts over the dish for added texture and flavour.
This four-cheese penne pasta is best served fresh and enjoyed immediately. However, if you have leftovers, they can be stored in the refrigerator for 3-4 days.
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Baking and serving
Once you have prepared the sauce and cooked the pasta, it's time to assemble the dish for baking. Firstly, drain the pasta and combine it with the sauce. If you want a smoother sauce, you can add a few tablespoons of pasta water and stir. If you are using breadcrumbs, butter them and sprinkle them over the pasta, pressing them down so they adhere.
Transfer the pasta to a baking dish. If you are using mozzarella, parmesan, or another cheese as a topping, sprinkle it over the pasta now. Cover the baking dish with foil or plastic wrap and bake for 20-30 minutes, or until the topping is browned and the mixture is bubbling. If you are baking individual portions, you may need less time in the oven, around 20-25 minutes.
Allow the pasta to cool for 5 minutes before serving. This dish is best served fresh, but it can be stored in the refrigerator for 3-4 days. To reheat, cover the dish with foil and warm in the oven at 350°F until bubbling. Alternatively, you can freeze the dish before or after baking. If freezing before baking, wrap the unbaked pasta tightly and freeze for up to two weeks. Thaw in the refrigerator overnight and then bake as directed. If freezing after baking, allow the dish to cool, then freeze. Thaw overnight in the refrigerator and reheat as above.
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Frequently asked questions
Tube-shaped pasta such as penne, rigatoni, cavatappi, ziti, or mezze penne works best with four cheese sauce.
You can use any four cheeses, as long as they amount to 6 cups. Fontina, Pecorino Romano, Cheddar, and Gruyere are a good combination for a creamy, tangy sauce.
Boil 5L of water in a large pot and add a tablespoon of rock salt. Then, add the penne and cook until al dente, according to the package instructions.
Four cheese penne pasta can be stored in the refrigerator for 3-4 days. To store it for longer, you can freeze baked or unbaked pasta for up to two weeks.
