Creamy baked four-cheese pasta with prosciutto and peas from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Rutabaga on October 27, 2015

    The family loved this one; what's not to like about cheesy baked pasta with a crunchy crumb topping? I changed up the cheese to make use of what I had on hand - goat cheese in place of gorgonzola, Savoy alpine cheese in place of fontina, and a little goat cheddar instead of pecorino (I had the Parmesan, as always). This turned out to be an excellent, creamy, mild yet slightly tangy combination. I prepared the dish ahead of time, and fortunately my husband was able to remove it from the refrigerator early enough for the dish to come close to room temperature before putting it in the oven. About 15 minutes at 500 was enough to thoroughly heat the dish and brown the topping.

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