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Pasta, baked with four cheeses


  • 500 g of pasta
  • 50 g of butter
  • 150 g of Parmesan cheese
  • 100 g of soft cheese
  • 100 g of Mascarpone cheese
  • 70 g of Mozzarella cheese
  • ½ tsp. Oregano
  • ½ tsp. Marjoram
  • ½ tsp. Nutmeg
  • Salt and pepper to taste
  • seasoning mix Napoli

Method of preparation:Pre-boil pasta in salted boiling water. Fold pasta in a colander, leave with a glass of water from cooking pasta, it will be needed if the cheese sauce is too thick. Grate the cheese: parmesan on a medium grater, soft cheese - on a large. In a heavy-bottomed saucepan melt the butter over high heat, add the oregano and marjoram, fry a couple of minutes to dry spices gave its fragrance oil. If you have the opportunity to use fresh herbs, then fry until until the leaves begin to crackle. Remove from heat. Add to fragrant oil Parmesan, cream cheese, mascarpone. Then cooked pasta with two or three spoonfuls of water from their cooking, place over medium heat and stir until cheese is exhausted to a thick sauce, if necessary add water to boil, season with salt and pepper. Put the pasta in a ceramic baking dish, sprinkle with nutmeg. Put on top of the pasta, mozzarella, breaking it into small pieces and sprinkle with remaining Parmesan. Sprinkle with seasoning-mix Napoli. Bake in preheated oven at 200 degrees for about 10 minutes, then turn on the grill to get a gorgeous brown crust. If there is no grill in your oven, just increase the cooking time.

Bon Appetit!

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