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Pasta e quattro formaggi (pasta with four che

Yield: 4 Servings

Ingredients:

• 1/2 c Ricotta cheese
• 2 oz Mozzarella; shredded
• 2 oz Fontina cheese; shredded
• 2 oz Parmesan; grated
• 3 tb Skim milk
• 3 c Pasta of choice; cooked -(HOT)
• 8 ts Butter

Instructions:

In a small saucepan heat ricotta cheese until thinned stirring con- stantly with wooden spoon; gradually add remaining cheeses stirring constantly after each addition until cheeses are melted. Continuing to stir add milk 1 tablespoon at a time stirring until thoroughly com- bined. Keep warm over lowest possible heat. In a mixing bowl combine hot pasta and butter tossing until butter is completely melted. Transfer pasta to serving dish and top with cheese sauce. Toss to combine and serve immediately. -- per Ed Lawyer Echonet RECIPE_CORNER echo

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