| 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 |
tb |
Skim milk |
| 3 |
c |
Pasta of choice; cooked (HOT) |
| 8 |
ts |
Butter |
|
|
— per Ed Lawyer |
|
|
Echonet RECIPE_CORNER echo |
INSTRUCTIONS
In a small saucepan heat ricotta cheese until thinned, stirring con-
stantly 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 com-
bined. 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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