Baked Pasta Bianca with Five Cheeses
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
724 kcal
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Course
Main Course
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Cuisine
Italian
Baked Pasta Bianca with Five Cheeses
Description
This baked pasta features dried pasta varieties like shells or penne partially cooked in salted water before being combined with a mixture of heavy cream, chicken or vegetable broth, and five different cheeses. The cheeses include shredded mozzarella for meltiness, Parmigiano-Reggiano for sharpness, Pecorino Romano for saltiness, gorgonzola or a similar blue cheese for tang, and mascarpone for creaminess. The blend is seasoned with kosher salt.
The pasta and cheese mixture is transferred to shallow baking dishes and baked at a high temperature until the sauce bubbles through and the edges turn browned and crusty, indicating caramelization of the cheese and a thickened sauce. The texture balances tender pasta with creamy, slightly tangy cheese sauce topped with browned bits.
This dish serves well as either a main course or first course, suitable for 4 to 8 people depending on portion size. Stirring the baked pasta before serving helps distribute the sauce evenly and incorporates crustier pieces into the creamy base. It is best served immediately after baking for optimal texture.
Cheese variations allow for personal taste or ingredient availability. The dish is recommended to be assembled fresh before baking, although the cheese mixture can be pre-prepared. Baking time can be adjusted to control sauce thickness and browning. Leftovers will thicken and may need gentle reheating with additional liquid.
Ingredients
- 2 ½ cups heavy cream
- ½ to 1 cup chicken broth or vegetable broth/stock for vegetarian, or stock
- ½ cup mozzarella cheese shredded
- ½ cup Parmigiano-Reggiano cheese or substitute Grana Padano, freshly grated
- ½ cup Pecorino Romano cheese freshly grated
- ¼ cup gorgonzola cheese or substitute shredded Italian fontina, finely crumbled, or other blue cheese
- 2 tablespoons mascarpone cheese
- ½ teaspoon kosher salt or more as needed
- 1 pound dried pasta (such as shells, penne, cavatappi, or your favorite)
Instructions
- Preheat the oven to 500°F with the oven rack in the center. Bring a large pot of water to a boil.
- Combine the cream, ½ cup chicken broth, all the cheeses, and salt in a large mixing bowl. Taste and add more salt if necessary. Set aside.
- Generously salt the boiling water and add the pasta. Cook, stirring often, for 5 to 7 minutes (about half as long as the package says for al dente). The pasta will be parboiled and too hard to eat, but it cooks further in the oven. Drain the pasta and add to the mixing bowl, combining thoroughly with the cheese mixture. If it seems too thick, add more broth until the pasta moves freely and is surrounded by liquid.
- Transfer to individual shallow baking dishes or 1 large shallow baking dish. Bake for 15 to 20 minutes, or until the pasta is very bubbly throughout and browned at the edges. Serve immediately.
Notes
- Do not fully assemble far in advance; keep cheese mixture refrigerated and combine with pasta just before baking.
- This recipe serves 4 to 6 as a main dish or 6 to 8 as a first course.
- Variations in cheese selections are possible, including substitutes for gorgonzola or Pecorino Romano to suit availability and taste.
- Longer baking helps develop a thick, bubbly sauce and a browned crust at the edges; adjust timing based on oven and dish size.
- Stir before serving to incorporate crusty cheese edges and evenly coat pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 724 kcal
% Daily Value*
| Calories | 724kcal | 36% |
| Carbohydrates | 60g | 20% |
| Protein | 17g | 34% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 163mg | 54% |
| Sodium | 527mg | 22% |
| Potassium | 119mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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