Baked Four-Cheese Pasta

Cooking Instructions

Preheat oven to 350°F.

Bring a large pot of salted water to a boil. Cook pasta until just al dente or according to package directions. Drain well and spread on a rimmed baking sheet to let cool.

While the pasta is cooling, toss fontina, mozzarella and Gruyère cheeses together in a bowl. Butter a 9- x 9-inch (3 quart) casserole pan.

Spread one third of the cooked pasta on the bottom of the casserole, sprinkle with one third of the cheese mixture. Dot with half of the Gorgonzola and sprinkle with salt and pepper. Repeat layering twice more, ending with cheese on top.

Bake for 30 minutes or until top is golden brown.

Yield: 4 servings, plus leftovers

Round Out the Meal:

With a mixed salad of peppery greens.

Kid Friendly:

This is kid-friendly!