Recipe - Pasta E Quattro Formaggi (Pasta With Four Che

One half cup Ricotta cheese
2 ounce Mozzarella; shredded
2 ounce Fontina cheese; shredded
2 ounce Parmesan; grated
3 tablespoon Skim milk
3 cup Pasta of choice; cooked
(HOT)
8 teaspoon Butter

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.

per Ed Lawyer
Echonet RECIPE_CORNER echo

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini