This post is sponsored by Ronzoni. All comments and opinions are my own.
Pasta with cheese? That’s always going to be a welcome addition to my table, especially after a long, busy day. And since back to school season is one of the busiest times of year, this 5 Cheese Fettuccini from the folks at Ronzoni has become a weeknight favorite around my dinner table.
You’ll have to plan ahead to make sure you have all the ingredients on-hand, especially the cheeses, but even so, the recipe comes together without a whole lot of prep or cooking time required. And you can make it even shorter by getting your crew involved. I like to put one of my boys in charge of grating the cheeses and the other working on measuring out the additional ingredients.
We usually make this dish for our “Meatless Monday” meal, but you can give it some extra heft by adding diced ham, bacon, or chicken to the sauce. Paired with a nice Caesar or Caprese salad and some garlic sticks, you have a hearty and delicious meal that makes everyone smile.
Ready in about 30 minutes, this is a meal that will please even those picky eaters at your table. Just a warning… if you want leftovers, you better double the recipe. This one is so good, I rarely have enough left for the next day.
Look for everything you need for this dish at your local Publix.
- 16 oz Ronzoni® Fettuccine
- 3 Tbsp butter
- 1 onion, diced
- 3 cloves garlic, minced
- 4 tsp fresh rosemary, finely chopped
- 3 Tbsp all-purpose flour
- 2½ cups whole milk
- 2 Tbsp Dijon mustard
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp ground nutmeg
- ½ cup provolone cheese, shredded
- ½ cup fontina cheese, shredded
- ½ cup mozzarella cheese, shredded
- 1 cup ricotta cheese
- ⅓ cup Parmesan cheese, grated
- ½ cup fresh basil, thinly sliced
- 2 Tbsp fresh parsley, finely chopped
- Cook pasta according to package directions; drain, reserving ⅓ cup cooking liquid.
- Meanwhile, melt butter in large skillet set over medium heat; cook onion, garlic and rosemary for 2 to 3 minutes or until softened. Sprinkle flour over top; cook for 2 to 3 minutes or until smooth.
- Slowly whisk in milk; bring to boil. Reduce heat to medium-low; cook, stirring frequently, for 8 to 10 minutes or until slightly thickened. Stir in mustard, salt, pepper and nutmeg.
- Reduce heat to low. Stir in provolone, fontina and mozzarella until melted.
- Toss together pasta, reserved cooking liquid, ricotta and Parmesan. Stir in basil and parsley.
And be sure to head over to Ronzoni.com. to see more delicious, back to school-friendly recipes and learn more about their history and passion for pasta. With over 100 years of experience, Ronzoni has something for every taste and preference.
0 Comments