Creamy Baked Four-Cheese Pasta calls for a flavorful blend of four Italian cheeses: fontina, Gorgonzola, Pecorino Romano, and Parmesan. But feel free to experiment with different types of cheese. In total, you want to use about 2 cups of a “melty” cheese such as fontina, cheddar, Gruyère, or Monterey Jack, and ¾ cup of a hard cheese such as Parmesan, Asiago, or Pecorino Romano. For our Sautéed Garlic-Lemon Spinach, we prefer the sweet flavor and hearty texture of flat-leaf spinach, but curly spinach, Swiss chard, or Tuscan Kale (remove the stems before cooking) will also work. It's a good idea to avoid baby spinach because it will overwilt using this method.
Printable Shopping Lists: Creamy Baked Four-Cheese Pasta and Sautéed Garlic-Lemon Spinach