Name: Creamy Four-Cheese Bake
Yield: 8 servings
Ingredients: 1 lb Penne or rigatoni pasta; 15 oz Whole milk ricotta; 2 cups Shredded mozzarella; 1 cup Sharp cheddar (shredded); 0.5 cup Parmesan (grated); 1 cup Heavy cream; 3 Garlic cloves (minced); 2 tbsp Unsalted butter; 1 tsp Italian seasoning; 0.25 cup Fresh basil leaves (for garnish)

Preparation Steps

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Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.

Boil pasta in salted water for 2 minutes less than package instructions (al dente). Drain and reserve 1/2 cup pasta water.

In a saucepan, melt butter and saute minced garlic for 1 minute. Stir in heavy cream and bring to a simmer.

In a large bowl, whisk ricotta, half the mozzarella, half the cheddar, parmesan, garlic cream, Italian seasoning, salt, and pepper.

Fold in cooked pasta and pasta water until evenly coated and creamy.

Transfer mixture into prepared baking dish. Top evenly with remaining mozzarella and cheddar cheeses.

Bake uncovered for 25-30 minutes until golden and bubbly on top.

Garnish with fresh basil before serving hot.

Rabbinic Culinary Tips

• Pair with a crisp Caesar salad and garlic baguettes for a complete dairy feast.

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