Best 5 Cheesy Four Meat Baked Pasta Recipes

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Have you ever been in a situation where you want to cook a tasty, cheesy, flavorful, and meaty pasta, but don’t know where to start? If so, then this article will provide what you need to know to make a scrumptious "cheesy four meat baked pasta" dish that is sure to impress your family and friends. With its tantalizing combination of four different types of meat, a creamy cheese sauce, and a crispy pasta topping, this dish is a delectable treat you won’t forget. So, prepare to be amazed as we guide you through the steps to create this exceptional meal!

Here are our top 5 tried and tested recipes!

FOUR-PASTA BEEF BAKE



Four-Pasta Beef Bake image

This hearty casserole looks and tastes a lot like lasagna, but it's quicker to prepare since you don't have to layer it. It disappears fast when I share it at a gathering. Served with rolls and a salad, it makes an easy and satisfying supper. -Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 casseroles (8-10 servings each).

Number Of Ingredients 8

8 cups uncooked pasta (four assorted pasta shapes of your choice)
2 pounds ground beef
2 medium green peppers, chopped
2 medium onions, chopped
2 cups sliced fresh mushrooms
4 jars (26 ounces each) meatless spaghetti sauce
2 large eggs, lightly beaten
4 cups shredded part-skim mozzarella cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, peppers, onions and mushrooms over medium heat until meat is no longer pink; drain., Drain pasta and place in a large bowl; stir in the beef mixture, two jars of spaghetti sauce and eggs. , Transfer to two greased 3-qt. baking dishes. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 265 calories, Fat 9g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 306mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

CHEESY MEATBALL BAKED PASTA



Cheesy Meatball Baked Pasta image

Fusilli pasta baked with tomato sauce, meatballs and a trio of cheeses: mozzarella, Parmesan and ricotta.

Provided by Food Network Kitchen

Time 1h25m

Yield 6

Number Of Ingredients 20

Olive oil, for the baking dish
1/4 cup dried breadcrumbs
3 tablespoons milk
1/2 pound ground beef (80-percent lean)
1/2 pound ground pork
1/2 cup grated Parmesan
1 teaspoon dried oregano
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten
2 tablespoons olive oil
2 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can crushed tomatoes
One 15-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper
1 pound dried fusilli
3 cups shredded mozzarella
1 cup grated Parmesan
1 cup fresh ricotta

Steps:

  • Preheat the oven to broil on high. Line a 9-by-13-inch baking dish with foil and coat lightly with oil.
  • Put the breadcrumbs in a large mixing bowl and pour the milk over the top. Stir to combine and let stand 5 minutes. Add the beef, pork, Parmesan, oregano, garlic, 3/4 teaspoon salt and 1/4 teaspoon black pepper and mix to combine with your hands. Add the egg and mix well to incorporate. Roll the mixture into 1 inch balls, arranging them in the prepared baking dish.
  • Broil the meatballs about 3 inches from the element until browned on top, about 4 minutes. Turn the meatballs over and continue to broil until golden brown and cooked through, about 4 minutes more.
  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Season with salt and pepper.
  • Meanwhile, cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer to a large bowl.
  • Add the tomato sauce, meatballs and half of the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish. Dollop the ricotta by spoonfuls onto the pasta. Top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

BAKED FOUR-CHEESE PASTA



Baked Four-Cheese Pasta image

Categories     Salad     Sauce     Cheese     Pasta     Appetizer     Bake     Cocktail Party     Vegetarian     Simmer

Yield makes 8 to 10 servings

Number Of Ingredients 14

Cooking spray
1 (16-ounce) box ziti or any other tube-shaped pasta
1 (14 1/2-ounce) can diced tomatoes
3 tablespoons olive oil
1 cup chopped onion
12 garlic cloves, minced
2/3 cup dry white wine
2 cups heavy cream
1 1/2 cups shredded Parmesan cheese (6 ounces)
1 cup crumbled Gorgonzola cheese (4 ounces)
2 cups mozzarella cheese, shredded (8 ounces)
1 cup shredded fontina cheese (4 ounces)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 425°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
  • Cook the pasta according to the package directions. Drain the pasta and put it in the prepared casserole dish. Stir in the tomatoes and their juices. Set aside.
  • Heat the oil in a large saucepan set over medium-high heat. Add the onion and garlic and cook until just soft, about 8 minutes. Add the wine and cook for about 4 more minutes or until the liquid is reduced by half. Reduce the heat to medium and add the cream. Simmer gently, stirring frequently, for about 5 minutes or until the mixture starts to thicken slightly. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, mozzarella, and fontina cheeses, and season with salt and pepper.
  • Pour the cheese mixture over the pasta. Cover the pan with foil and bake for 30 to 35 minutes or until the sauce is bubbly. Remove from the oven and stir to make sure the cheese and pasta are thoroughly combined.
  • notes
  • Great for freezing! See our Freezer Tips on pages 23-27.
  • Vegetarian friendly!
  • End up with extra Gorgonzola? Put it to good use! Sandy loves to stuff it into a fresh fig, then wrap the fig in a very thin slice of prosciutto. Voilà! A sophisticated garnish for a salad or an easy appetizer for your next cocktail party.

BAKED FOUR-CHEESE PASTA



Baked Four-Cheese Pasta image

Make and share this Baked Four-Cheese Pasta recipe from Food.com.

Provided by ratherbeswimmin

Categories     Penne

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

8 tablespoons butter (plus extra for the baking dish)
1 lb penne
4 cups whole milk
6 tablespoons flour
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
2 cups grated sharp cheddar cheese (Wisconsin)
2 cups grated asiago cheese
2 cups grated Fontina cheese
1 cup plain breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons butter, melted
1 cup heavy cream

Steps:

  • Preheat oven to 350°. Butter a 13x9 inch baking dish.
  • Bring 6 quarts of water to a boil; add in the pasta and cook, stirring occasionally, until al dente (10-12 minutes).
  • Drain the pasta and rinse with cold water.
  • Drain pasta again very well; place pasta in a large bowl.
  • In a medium saucepan over medium heat, bring the milk to a boil; remove from heat.
  • In another medium saucepan, melt the 8 tablespoons butter over med-high heat; lower heat to low and whisk in the flour, cooking for 3-4 minutes (be careful not to brown the mixture).
  • Slowly add in the hot milk, whisking constantly.
  • Add in the salt and cayenne; increase heat to medium, and simmer, stirring constantly until the mixture has thickened (8-10 minutes.).
  • Remove pan from heat and add 1 cup each of the grated cheddar, asiago, and fontina cheese, whisking until the cheeses are melted.
  • Pour the cheese sauce over the pasta; toss to coat the past evenly.
  • Place half of the coated pasta in the baking dish; evenly sprinkle the remaining cheeses over the top.
  • Cover with the remaining pasta.
  • In a bowl, toss the breadcrumbs, parmesan cheese, and melted butter together.
  • Pour the heavy cream over the pasta; evenly distribute the breadcrumb mixture over the top.
  • Bake on the middle oven rack for 30-35 minutes or until top is light brown and mixture is bubbling.

CREAMY BAKED FOUR-CHEESE PASTA



Creamy Baked Four-Cheese Pasta image

Make and share this Creamy Baked Four-Cheese Pasta recipe from Food.com.

Provided by ratherbeswimmin

Categories     Macaroni And Cheese

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

4 slices white bread, torn into quarters
2 tablespoons unsalted butter, melted
1/2 ounce parmesan cheese, grated (about 1/4 cup)
salt
1 lb penne
1 tablespoon olive oil
2 teaspoons unsalted butter
2 teaspoons all-purpose flour
2 cups heavy cream
1/4 teaspoon ground black pepper
4 ounces italian Fontina cheese, shredded (about 1 1/3 cup)
3 ounces gorgonzola, crumbled (about 3/4 cup)
1 ounce pecorino romano cheese, grated (about 1/2 cup)
1/2 ounce parmesan cheese, grated (about 1/4 cup)

Steps:

  • Topping-process bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses.
  • Transfer to a bowl and toss with the Parmesan cheese.
  • Pasta-adjust an oven rack to the middle position; preheat oven to 500°.
  • Bring 4 quarts water to a boil in a Dutch oven over high heat.
  • Stir in 1 tablespoon salt and the pasta; cook, stirring occasionally, until al dente.
  • Drain the pasta, return it to the pot, and toss with the oil; set aside.
  • Meanwhile, melt the butter in a small saucepan over med-low heat.
  • Add the flour and cook, stirring constantly, until golden, about 1 minute.
  • Slowly whisk in the cream; bring to a simmer and cook, whisking often, until slightly thickened, about 1 minute.
  • Off the heat, add 1/4 teaspoon salt and the pepper; cover to keep warm.
  • Combine the cheeses in a large bowl.
  • Add the cooked pasta to the cheese.
  • Pour the hot cream mixture over the pasta and cover immediately with foil or a large plate; let stand for 3 minutes.
  • Uncover the bowl and stir with a rubber spatula, scraping the cheese from the bottom of the bowl, until the cheeses are melted and the mixture is thoroughly combined.
  • Transfer the pasta a 9 x 13 inch baking dish and sprinkle with the breadcrumb mixture.
  • Bake until the topping is golden brown, 5-10 minutes.
  • Serve immediately.

Nutrition Facts : Calories 819.1, Fat 51.5, SaturatedFat 30.1, Cholesterol 164, Sodium 597.1, Carbohydrate 72.3, Fiber 8.8, Sugar 1.2, Protein 19.9

This scrumptious baked pasta dish, loaded with four types of meat and a velvety cheese sauce, is sure to be a hit at your next family gathering or potluck.

Tips:

  • To save time, use pre-cooked rotisserie chicken or leftover turkey instead of cooking the chicken and sausage from scratch.
  • If you don't have any Italian sausage on hand, you can substitute ground beef or pork sausage.
  • Feel free to adjust the amount of cheese in the sauce to your liking. You can also use a combination of different types of cheese, such as mozzarella, cheddar, and Parmesan.
  • To make the dish even more flavorful, sauté the onions and garlic in a little bit of olive oil before adding them to the sauce.
  • If you want a crispy top, sprinkle some grated Parmesan cheese on top of the pasta before baking.

Conclusion:

This Cheesy Four-Meat Baked Pasta is a delicious and hearty meal that is perfect for a busy weeknight dinner or a special occasion. With its combination of four types of meat, a creamy cheese sauce, and tender pasta, this dish is sure to please everyone at the table. So next time you're looking for a new pasta recipe to try, give this one a try – you won't be disappointed!

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