Go Back
–+ servings
Creamy Italian Three-Cheese Pasta

Creamy Italian Three-Cheese Pasta for Cozy Night In

Indulge in the rich flavors of Creamy Italian Three-Cheese Pasta, a comforting dish perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner Ideas
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz pasta Choose penne, rigatoni, fusilli, or farfalle for best texture.
For the Cream Sauce
  • 2 tablespoon unsalted butter Adds rich base flavor.
  • 1 tablespoon extra-virgin olive oil Enhances taste and prevents butter from burning.
  • 3 cloves garlic Minced for aromatic component.
  • 2 tablespoon all-purpose flour Thickens the sauce.
  • 2 cups whole milk Warmed for creaminess.
  • 1 cup heavy cream Provides luscious creaminess.
  • ½ cup reserved pasta cooking water Adjusts sauce consistency.
For the Cheese Blend
  • 1 cup freshly grated Parmesan cheese Key flavor for savoriness.
  • 1 cup freshly shredded mozzarella cheese Adds stretch and creaminess.
  • ½ cup freshly crumbled or grated provolone Adds a touch of tang.
For Seasoning
  • ½ teaspoon fine sea salt Season pasta water.
  • ½ teaspoon freshly ground black pepper Adjust for taste.
  • ¼ teaspoon red pepper flakes Optional for heat.
  • ¼ teaspoon ground nutmeg Deepens flavor profile.
For Garnish
  • 2 tablespoon finely chopped fresh parsley Brightens the dish.
  • 2 tablespoon finely chopped fresh basil Optional for Italian essence.
  • ¼ cup grated Parmesan for topping Finishing touch of flavor.
  • 1 tablespoon olive oil Enhances flavor and presentation.

Equipment

  • large pot
  • Skillet
  • Saucepan
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Step‑By‑Step Instructions
  1. Prepare the pasta: Boil water, add salt, cook pasta until al dente, reserve water, drain and toss with olive oil.
  2. Warm the dairy: Gently warm milk and heavy cream until just warm to touch.
  3. Start the cream sauce base: Melt butter and olive oil, add garlic and sauté until fragrant.
  4. Make the roux: Sprinkle flour over mixture, stir and cook for 1-2 minutes.
  5. Add milk and cream: Pour in warmed milk and cream slowly while whisking until smooth.
  6. Season the cream base: Add salt, pepper, red pepper flakes, and nutmeg; adjust seasoning.
  7. Incorporate the cheeses: Lower heat and add cheeses gradually, whisking until melted.
  8. Combine pasta and sauce: Toss pasta in the creamy sauce, adjust consistency with reserved water.
  9. Finish with herbs: Stir in parsley and basil, adjust seasoning, drizzle olive oil.
  10. Serve and garnish: Transfer to serving bowls, top with remaining Parmesan and herbs.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 65gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days; add milk when reheating if needed.

Tried this recipe?

Let us know how it was!