Five-Cheese Pasta Bake
Five-Cheese Pasta Bake
Five-Cheese Pasta Bake
Main Ingredient: Cheese
Yield: 48 servings
Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.
American - Traditional Italian Pasta
  • 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

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° F for 25 minutes until golden brown.


Blend ingredients well. For variety, substitute other types of pasta. Garnish with watercress, parsley or leek “flower.”