Lately, life has been a little stressful. From finding out I need dental surgery as well as two new crowns, to the events leading up to my sister’s wedding, a visit from my aged parents, money worries and plain old PMS, I’ve been edgier than a cat in a Chinese market.
Today, however, I have carved out a big old chunk of “me” time. That includes making myself some comfort food. It doesn’t fit in with any diet, it’s not vegan. Honestly, there aren’t a whole lot of health benefits to this dish, other than its therapeutic ones. It’s plain old love in a bowl.
Everyone has their turn-to comfort foods. Some people go for salty foods, some for sweet. Some seek the hot sauce, some grab the nearest chocolate available. I go for the ooiest, gooiest, cheesiest thing I can find. Today I made a big steaming pan of whole grain penne with not 1, not 2, but SIX kinds of cheese. And I baked it in my earthenware baking dish so it would have crunchy bits around the edges. Love in a bowl…
Mamadeon’s Six Cheese Pasta Bake
- 1 box (13.25 oz. – 16 oz.) small tube pasta (today I used Barilla Multi Grain Penne)
- 2 cartons (10 oz. ea.) refrigerated Alfredo sauce OR 1.5 15-oz. jars Alfredo
- 1 cup sour cream
- 6 oz. cream cheese, well softened
- 1/2 cup crumbled blue cheese (any kind) or feta cheese
- 2 eggs, lightly beaten
- 1 carton (15 oz.) ricotta cheese
- 1/2 cup grated Parmesan, divided
- 1/4 cup grated Romano
- 2 cups mozzarella, divided
- Sriracha sauce for serving
- Cook pasta according to package directions. It should be cooked al dente. Drain and return to pot.
- In a bowl, whisk together Alfredo sauce, sour cream and cream cheese. Add crumbled blue cheese and mix well. Pour over pasta and toss to coat well. Spoon 1/2 of this mixture into a greased (think Pam) 3-qt. baking dish and spread into an even layer.
- Combine eggs, ricotta, 1/4 cup Parmesan, Romano and 1/2 cup mozzarella in a bowl. (Save yourself some dishwashing – use the same one you mixed the Alfredo sauce in.) Spread over pasta in baking dish. Top with remaining pasta (and all the Alfredo sauce). Sprinkle with 1/4 cup reserved Parmesan and the remaining mozzarella.
- Cover with foil and bake at 350F for half an hour. Uncover and bake until lightly brown around the edges and bubbly. Get a bowl, scoop some in, squirt liberally with Sriracha sauce and enjoy!
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