Cicatelli Molisani 4 cheese
Looking for a special recipe that will surprise your guests? This four cheeses baked pasta recipe will melt your heart with its harmonious combination of flavors, from the woody notes of Porcini Mushroom to the savory taste of ricotta and Gorgonzola cheeses. And guess what, all you need is a pan!
- Preparation time
- Cooking time
- 14.1oz Bella Italia Cicatelli Molisani pasta
- 2 tablespoons extra virgin olive oil
- 5.3oz Porcini mushrooms, diced
- 1 cup fresh parsley, chopped
- 3.5oz ricotta cheese
- 3.5oz Gorgonzola cheese, diced
- 3.5oz provolone cheese, diced
- ½ cup Parmigiano Reggiano cheese, grated
- salt and pepper, to taste
HOW TO PREPARE
Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with rock salt and add the pasta. Cook according to package instructions.
Meanwhile, clean the Porcini mushrooms and remove the stems, then cut them in dices. In a large skillet, heat the extra virgin olive oil over a medium heat, add the mushrooms and cook for about 10/12 minutes, stirring occasionally, until they become tender. Add the chopped parsley and seasoning with salt and pepper to taste.
Add the ricotta and the Gorgonzola cheeses along with a ladle of cooking water (it helps to get a thick texture!), stirring gently until the they become creamy.
Drain Cicatelli Molisani “al dente” and transfer immediately to the skillet, stirring gently until the pasta blends fully with the cheesy sauce.
Sprinkle with the grated Parmigiano Reggiano cheese and garnish with the diced provolone cheese, for an extra layer of goodness.
Bake at 356°F for about 15 minutes. Serve immediately with a pinch of black pepper on top to spice up the dish.