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Four-Cheese Pasta Bake

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Betty Crocker Kitchens
Updated Jan 23, 2015
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An easy (and extra-cheesy) casserole that starts with frozen potatoes and ends with crispy bacon.

Four-Cheese Pasta Bake

  • Prep Time 25 min
  • Total 50 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 1 box (1 lb) penne pasta
  • 2 cans (10 3/4 oz each) condensed Cheddar cheese soup
  • 1 cup whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  • 4 oz fontina cheese, shredded (1 cup)
  • 4 oz smoked Gouda cheese, shredded (1 cup)
  • 4 oz Gruyère cheese, shredded (1 cup)
  • 4 oz sharp Cheddar cheese, shredded (1 cup)
  • 2 tablespoons chopped fresh parsley

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
  • Step 
    2
    Meanwhile, in 3-quart saucepan, stir together remaining ingredients except Cheddar cheese and parsley. Cook over medium heat 5 minutes, stirring frequently, until cheeses are melted. Remove from heat.
  • Step 
    3
    Stir cooked pasta into cheese mixture. Spoon into baking dish. Sprinkle Cheddar cheese over top.
  • Step 
    4
    Bake uncovered 20 minutes or until golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.

Nutrition

590 Calories
31g Total Fat
24g Protein
52g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Total Fat
31g
0%
Saturated Fat
18g
0%
Sodium
840mg
0%
Total Carbohydrate
52g
0%
Dietary Fiber
2g
0%
Protein
24g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1/2 Other Carbohydrate; 2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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