Time for some quattro formaggi pasta al forno

So as a pasta fan, we have lots of it every week. My favorite brand up on till now, especially for the mini with and egg allergy, is De Cecco for sure. However, there might have come a change to all of this having tasted the pasta I had today. I got the pasta in the same foodybox from Kroon op het werk as the cherry tomatoes I blogged about last week. It’s called Pasta di Martino and we had the fusillata casereccia: a type of fusili with a little twist begging the sauce to seep in to it. The fact that this pasta said made in Campania, brought me back to holidays in Italy with two of my best friends. We spent lots of time at the family house in the Campania of Cesena. A town close to Bologna. Sigh..nostalgia. I don’t know if it was the quality of the cheeses or the quality of the pasta, I sure know it tasted heavenly. Rich, creamy with a nice al dente bite. [Note to self: buy some more]. Oh and its super easy to make. We grilled some cherry tomatoes too and served them next to the pasta. The mini loved it; S C O R E!

quattro formaggi pasta al forno culinessa

Recipe for Quattro Formaggi pasta al forno ~ 4 people
Jamie Oliver inspired 😉

Ingredients
300 gr of Fusillata Casereccia
60 gr of Parmesan Cheese
60 gr of Mascarpone
1 ball of Mozzarella di Bufala
60 gr of Gorgonzola Picante
Half a bunch of Italian herbs (think thyme and oregano)
Salt and pepper
Olive oil
[Handful of bread crumbs]

Method
Pre heat the oven to 200 °C.
Cook your pasta half of the time shorter than you would when cooking normal pasta. Drain, but keep about 2 TBsp of the liquid.
While your pasta is cooking, grate the parmesan cheese and cut up the Mozzarella and the Gorgonzola picante.
In a pan, add in some olive oil and cook the herbs until you can smell the aroma.
Add in the pasta and then slowly add in 2 TBsp of the cooking liquid and the cheeses: parmesan, mascarpone and gorgonzola until they are mixed and melted.
In an oven tray, add some olive oil to cover the whole tray and add in your pasta mixture.
Divide the mozzarella, season with salt and pepper and cover with some extra parmesan cheese.
You might want to add in some bread crumbs to get an extra crunchy bite.
Bake for about 20 minutes till you can see the top becoming a little crispy and golden brown.

Buon appetito! Oh and don’t forget to check out my Jamie Magazine give away 😉

More Italian recipes can be found here.

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