Five-Cheese Pasta Bake

  • Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 48 servings

    Ingredients

  • 5 lbs. ziti noodles
  • 1-1/4 lbs. Swiss cheese
  • 1-1/4 lbs. mozzarella cheese
  • 1-1/4 lbs. provolone cheese
  • 3 lbs. ricotta cheese
  • 2 lbs. sour cream
  • 1 qt. heavy cream
  • 8 ounces Parmesan cheese, grated, divided
  • 1/4 oz salt
  • 1 tsp. white pepper
  • 1/2 c. fresh parsley, chopped
  • 2 teaspoons granulated garlic

    Directions

  • Cook the noodles in boiling water for about 8-1/2 minutes. Rinse noodles with warm water; place in large bowl.
  • Shred the Swiss, mozzarella and provolone cheeses. Combine 3/4 of the shredded cheese with the noodles.
  • Add remaining ingredients, except 4 ounces Parmesan cheese, to the noodle mixture. Mix together until creamy. Pour into two 12 x 20 x 2-1/2 inch pans.
  • Sprinkle with remaining shredded cheese and Parmesan cheese on top of the noodle mixture. Bake at 350&deg; F&nbsp;for 25 minutes until golden brown.
  • Suggestions:

  • Blend ingredients well. For variety, substitute other types of pasta. Garnish with watercress, parsley or leek &ldquo;flower.&rdquo;