Oh how I love pasta! I probably eat some sort of pasta almost every night of the week. When I was contacted by Hodgson Mill to create a recipe for their Summer Pastabilities Recipe Contest I couldn’t be more thrilled. Not only was I going to have a reason to get a little creative in the kitchen, they were also going to send me a box of their products to get me started.
Now when I normally make dishes with pasta at home, I normally just use regular pasta. I sometimes will grab whole wheat if it is on sale, but my kids and husband will usually comment that they can tell the difference.
Below is an easy recipe that not only I enjoy, but my kids LOVE too. It contains 4 different cheeses and some WHOLE WHEAT bow-tie pasta!
Four Cheese Bow-Tie Bake Recipe + Giveaway #SummerPastabilities
- 10 oz Hodgson Mill Whole Wheat Bow Tie Pasta
- 1/2 cup 3 blended cheeses Parmesan/Asiago/Romano or another 3 cheese mix
- 1/4 cup finely shredded mozzarella cheese
- 2 oz sour cream
- 10 oz ricotta cheese
- 8 oz cottage cheese
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Panko
- 1/4 cup shredded cheese any of the blends above
Boil pasta according to package, drain and set aside.
While pasta is cooling down, in a bowl add ricotta cheese, cottage cheese, sour cream, 3 cheese blend and mozzarella cheese. Add egg, salt and pepper. Add pasta to cheese mixture and stir.
In a small bowl add panko and cheese and stir.
Pour mixture pasta and cheese mixture into a casserole dish and spread evenly. Top with panko and cheese mixture.
Bake at 375 for 35-40 minutes. Remove from oven, cool and serve!