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4 Cheese Pasta https://www.metro.ca/userfiles/image/recipes/gratin-de-pates-primavera-aux-trois-fromages-10342.jpg PT15M PT1H00M PT1H15M
Cook pasta al dente. Drain and chill.While pasta is cooking, mix grated Swiss, Gouda and aged Cheddar with flour, paprika and nutmeg.In a large bowl, blend chilled pasta, vegetables and cheese mix.Pour into an extra-large freezer bag, remove as much air as possible and seal.In a small bowl, mix parsley, Parmesan and remaining ½ cup of Swiss cheese.Place in a small freezer bag and remove as much air as possible.Place bags together in freezer. Indicate the recipe name and date on the bags, as well as “1/2” on the first bag and “2/2” on the second.If you wish, mark down the ingredients and quantities to add on the day of cooking, as well as the method and length of cooking.Cook right out of the freezer.Open the pasta bag and pour into an 11 X 14” (26 X 38 cm/4 L) ovenproof dish.Heat milk and stock and pour over pasta.Cover with aluminum foilCook in oven at 350°F (175°C) for 50 minutes.Remove aluminum foil and cover pasta with cheese and parsley mix, then return to oven for 10 minutes.Serve with a side salad.
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4 cups (375 g) vegetable rotini 1 1/4 cup (320 mL) broccoli, coarsely chopped 2 cups (500 mL) julienned carrot 2 1/2 cups (625 mL) grated zucchini 2 Tbsp. (30 mL) all purpose flour 1 tsp. (5 mL) paprika 1/2 tsp. (2 1/2 mL) nutmeg 1 1/3 cup (335 mL) grated swiss cheese 1 1/3 cup (335 mL) grated gouda cheese 1 1/3 cup (335 mL) grated aged cheddar cheese 1/3 cup (85 mL) chopped parsley 1 cup (250 mL) grated Parmesan 1/2 cup (125 mL) grated swiss cheese liquid to add the day of cooking: 1 cup (250 mL) milk 1 cup (250 mL) chicken stock
4 Cheese Pasta

4 Cheese Pasta

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6
servings
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 cups
    (375 g)
    vegetable rotini
  • 1 1/4 cup
    (320 mL)
    broccoli, coarsely chopped
  • 2 cups
    (500 mL)
    julienned carrot
  • 2 1/2 cups
    (625 mL)
    grated zucchini
  • 2 Tbsp.
    (30 mL)
    all purpose flour
  • 1 tsp.
    (5 mL)
    paprika
  • 1/2 tsp.
    (2 1/2 mL)
    nutmeg
  • 1 1/3 cup
    (335 mL)
    grated swiss cheese
  • 1 1/3 cup
    (335 mL)
    grated gouda cheese
  • 1 1/3 cup
    (335 mL)
    grated aged cheddar cheese
  • 1/3 cup
    (85 mL)
    chopped parsley
  • 1 cup
    (250 mL)
    grated Parmesan
  • 1/2 cup
    (125 mL)
    grated swiss cheese

  • liquid to add the day of cooking:
  • 1 cup
    (250 mL)
    milk
  • 1 cup
    (250 mL)
    chicken stock
Imprimer ma sélection

Preparation

Cook pasta al dente. Drain and chill.

While pasta is cooking, mix grated Swiss, Gouda and aged Cheddar with flour, paprika and nutmeg.

In a large bowl, blend chilled pasta, vegetables and cheese mix.

Pour into an extra-large freezer bag, remove as much air as possible and seal.

In a small bowl, mix parsley, Parmesan and remaining ½ cup of Swiss cheese.

Place in a small freezer bag and remove as much air as possible.

Place bags together in freezer. Indicate the recipe name and date on the bags, as well as “1/2” on the first bag and “2/2” on the second.

If you wish, mark down the ingredients and quantities to add on the day of cooking, as well as the method and length of cooking.

Cook right out of the freezer.

Open the pasta bag and pour into an 11 X 14” (26 X 38 cm/4 L) ovenproof dish.

Heat milk and stock and pour over pasta.

Cover with aluminum foil

Cook in oven at 350°F (175°C) for 50 minutes.

Remove aluminum foil and cover pasta with cheese and parsley mix, then return to oven for 10 minutes.

Serve with a side salad.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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