| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese, Pasta |
1 |
Servings |
INGREDIENTS
|
|
-WALDINE VAN GEFFEN VGHC42A—– |
| 1 |
c |
Cooked mostaccioli per — |
|
|
Person |
| 1/2 |
ts |
Salad oil per 1c pasta |
| 1/2 |
c |
Heavy cream per person |
|
|
Parsley |
|
|
Parmesan — grated |
| 1/2 |
c |
QUATRO FORMAGGIO MIX per — |
|
|
Person |
|
|
QUATRO FORMAGGIO MIX |
| 2 |
oz |
Mozzarella; shredded — per |
|
|
Person |
| 1 |
oz |
Provolone; shredded — per |
|
|
Person |
| 1 |
oz |
Parmesan; grated — per |
|
|
Person |
| 1 |
oz |
Romano — grated per person |
INSTRUCTIONS
QUATRO FORMAGGIO MIX-Blend 4 cheeses thoroughly and place in a covered
container in fridge. Preheat a non-stick or heavy pan on medium heat. Add
the cream and cheeses; mix and heat, stirring until cheese is completely
melted and sauce is hot. Add the pasta, turn off the heat and blend the
pasta into the sauce. Remove the sauced pasta to serving plates and garnish
each plate with a parsley bouquet. Pass the Parmesan. Source: The Olive
Garden.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”