Skillet-baked pasta with five cheeses from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Eat Your Books

    Can substitute basil for rosemary.

  • Rutabaga on October 22, 2019

    This is a good, simple pasta dish that everyone in the family enjoyed. Considering how much cheese is involved, it doesn't taste overly cheesy. I replaced the fontina with extra sharp cheddar and the ricotta with soft goat cheese. It's a great way to use up odds and ends of leftover cheeses.

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