The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Coney Island Casserole

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs


Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole


Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Brisket

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Pressure Cooked Linguine with Clam Sauce

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Cooked Chuck Roast

Slow Roasted Pork Butt


Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole


Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Pasta with Three Cheeses

Radiatori pasta in a rich white cheese sauce.


16 ozs. Radiatori, or Shells Pasta, dry
5 ozs. Fontina Cheese, grated
5 ozs. Mozzarella Cheese, grated
5 ozs. Parmesan Cheese, grated
2 Tbsps. Butter
1 clove Garlic, or 2 small
1 pint Half and Half
1 tsp. Black Pepper, fresh ground
1/4 cup Italian Parsley, fresh, minced, optional


Bring enough water to prepare the Radiatori pasta according to its package directions to a boil.  Meanwhile, grate the Fontina Cheese, Mozzarella Cheese and Parmesan Cheese.

Heat the Butter in a large (10 or more inches, 3 quart or larger) non-stick heavy skillet until it begins to sizzle.  Use a garlic press to press the garlic into the butter and sauté for one minute.  Add the Half and Half and reduce the heat to low.  Gradually add some of the grated cheeses, stir to melt.  Continue adding more cheese to reach desired smooth consistency and taste.  You may want to use more or less of the Fontina depending on its sharpness.

As sauce nears your desired consistency and taste, boil the pasta as directed.  Stir the fresh ground Black Pepper into the sauce.  If the sauce seems too thick, add a little more half and half or milk.  If the sauce seems too thin, add more parmesan cheese and cook until it reduces.

Drain the pasta in a colander, stir to release hidden water, then stir the pasta into the three cheese sauce and mix thoroughly.  Serve immediately garnished with Italian Parsley if desired.


Linda learned this while working at Orso and Joe Allen restaurants in New York.  Her recipe encourages flexibility with regard to the amounts of each cheese, which cheeses and even the number of cheeses you choose.  In order to calculate nutritional information, I had to be specific, so I chose the cheeses she used when she made it at my house and equal portions of each.


Other Information:

Source: Linda Killion, Jim Dick's wife, parents of my godchildren

Total Time: 1:00

Yield: 3 quarts
Servings: 6

Nutrition Facts per Serving:
686 Calories
35g Fat (45.7% calories from fat)
32g Protein
61g Carbohydrate
3g Dietary Fiber
107mg Cholesterol
800mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
3 Lean Meat
0 Vegetable
1/2 Non-Fat Milk
5 Fat.

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