Title: Olive Garden Mostaccioli Quatro Formaggio
Categories: Pasta Cheese Italian
Yield: 1 Serving
| WALDINE VAN GEFFEN VGHC42A |
| 1 | c | Cooked mostaccioli per person |
| 1/2 | ts | Salad oil per 1c pasta |
| 1/2 | c | Heavy cream per person |
| | | Parsley |
| | | Parmesan; grate |
| 1/2 | c | QUATRO FORMAGGIO MIX per person |
| | | QUATRO FORMAGGIO MIX |
| 2 | oz | Mozzarella; shred, per persn |
| 1 | oz | Provolone; shred, per person |
| 1 | oz | Parmesan; grate, per person |
| 1 | oz | Romano; grate per person |
QUATRO FORMAGGIO MIX-Blend 4 cheeses thoroughly and place in a covered
container in fridge. Preheat a non-stick or heavy pan on medium heat. Add
the cream and cheeses; mix and heat, stirring until cheese is completely
melted and sauce is hot. Add the pasta, turn off the heat and blend the
pasta into the sauce. Remove the sauced pasta to serving plates and garnish
each plate with a parsley bouquet. Pass the Parmesan. Source: The Olive
Garden.