Indulge in Creamy Italian Three-Cheese Pasta Bliss

Savor the comfort of Creamy Italian Three-Cheese Pasta, bringing together rich flavors perfect for busy nights or gatherings.

Print Pin

Course: Main Dishes

Cuisine: Italian

Keyword: Cheese, comfort food, Creamy Italian Three-Cheese Pasta, gourmet, pasta, quick meals

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 600kcal

Equipment

Large pot
Skillet
Saucepan
Whisk
Measuring cups
measuring spoons

Ingredients

For the Pasta

12 oz pasta Penne, rigatoni, fusilli, or farfalle work best for soaking up the sauce.

For the Sauce

2 tablespoon unsalted butter Adds richness to the sauce foundation.
1 tablespoon extra-virgin olive oil Enhances flavor and prevents sticking.
3 cloves garlic Finely minced for aromatic kick.
2 tablespoon all-purpose flour Thickens the sauce.
2 cups whole milk Use warmed milk for a smoother sauce.
1 cup heavy cream Creates signature creaminess.
½ cup reserved pasta cooking water Adjusts sauce consistency.
1 cup freshly grated Parmesan cheese Essential for rich, savory flavor.
1 cup freshly shredded mozzarella cheese Adds a gooey, melty layer.
½ cup freshly crumbled or grated provolone Compliments Parmesan with a sharp note.
½ teaspoon fine sea salt Enhances flavors.
½ teaspoon freshly ground black pepper Adds hint of spice.
¼ teaspoon red pepper flakes Optional, adds gentle heat.
¼ teaspoon ground nutmeg For extra warmth.

For Finishing Touches

2 tablespoon finely chopped fresh parsley Adds freshness.
2 tablespoon finely chopped fresh basil Optional for Italian flair.
¼ cup grated Parmesan for topping Cheesy finish.
1 tablespoon olive oil Drizzle for added richness.

Instructions

Step-by-Step Instructions

Fill a large pot with water, adding 1–2 tablespoons of salt, and bring to a boil. Add pasta and cook until al dente, about 1–2 minutes less than package directions. Reserve 1 cup of pasta cooking water, drain, and toss with olive oil.
In a saucepan, gently warm the milk and cream until just warm, about 2–3 minutes.
In a skillet, melt butter and olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30–60 seconds.
Sprinkle flour over the garlic, stirring continuously for 1–2 minutes to form a roux.
Lower heat and pour in the warmed milk and cream, whisking constantly for about 3–5 minutes until the sauce thickens.
Stir in salt, pepper, red pepper flakes, and nutmeg. Taste and adjust seasoning.
Reduce heat to low and add cheeses gradually, whisking until fully melted and smooth. Adjust thickness with reserved pasta water as needed.
Add reserved cooked pasta to the skillet, tossing gently to coat with sauce. Adjust creaminess with more reserved water if too thick.
Fold in chopped parsley and basil. Drizzle olive oil on top if desired, and mix well.
Transfer to serving bowls and sprinkle with remaining Parmesan. Serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. This pasta can be frozen for up to 2 months. Reheat by thawing overnight and adding a splash of milk or water if needed.

Nutrition