| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Ricotta cheese |
| 2 | oz | Mozzarella, shredded |
| 2 | oz | Fontina cheese, shredded |
| 2 | oz | Parmesan, grated |
| 3 | T | Skim milk |
| 3 | c | Pasta of choice, cooked |
| HOT | ||
| 8 | t | Butter |
INSTRUCTIONS
In a small saucepan heat ricotta cheese until thinned, stirring constantly with wooden spoon; gradually add remaining cheeses, stirring constantly after each addition until cheeses are melted. Continuing to stir, add milk, 1 tablespoon at a time, stirring until thoroughly combined. Keep warm over lowest possible heat. In a mixing bowl combine hot pasta and butter, tossing until butter is completely melted. Transfer pasta to serving dish and top with cheese sauce. Toss to combine and serve immediately. ~- per Ed Lawyer Echonet RECIPE_CORNER echo From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 734
Calories From Fat: 201
Total Fat: 22.8g
Cholesterol: 68.1mg
Sodium: 478.9mg
Potassium: 301.9mg
Carbohydrates: 97.5g
Fiber: 3g
Sugar: 1.2g
Protein: 32.6g