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Creamy Italian Three-Cheese Pasta

A luxuriously silky, cheesy weeknight pasta that feels indulgent but comes together in under 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 12 oz pasta (penne, rigatoni, fusilli, or farfalle)
  • Salt for pasta water (about 1–2 tbsp)
  • 2 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil (plus 1 tbsp for finishing, optional)
  • 2 cups whole milk, warmed
  • 1 cup heavy cream, warmed
  • 1/2 cup reserved pasta cooking water (optional, as needed)
  • 1 cup freshly grated Parmesan cheese
  • 1 cup freshly shredded mozzarella cheese, low-moisture
  • 1/2 cup freshly crumbled or grated provolone (or fontina)
  • 1/4 cup grated Parmesan for topping
  • 3 cloves garlic, finely minced
  • 2 tbsp all-purpose flour
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 tsp ground nutmeg (optional)
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh basil (optional)

Instructions

  1. Fill a large pot with water, add a generous amount of salt, and bring to a boil. Cook the pasta until al dente, reserving 1 cup of starchy pasta water before draining. Toss drained pasta with a teaspoon of olive oil.
  2. Warm the milk and heavy cream in a small saucepan or microwave until just warm (not boiling).
  3. In a large skillet over medium heat, melt the butter with 1 tbsp olive oil. Add the minced garlic and sauté until fragrant, about 30–45 seconds.
  4. Sprinkle in the flour and whisk constantly to form a roux; cook for 1–2 minutes to remove the raw flour taste.
  5. Slowly whisk in the warm milk and cream until smooth. Continue cooking and whisking until the sauce thickens, about 3–5 minutes.
  6. Season the sauce with salt, pepper, red pepper flakes, and nutmeg.
  7. Reduce heat to low and gradually add the Parmesan, stirring until melted, then stir in the mozzarella and provolone until fully incorporated and silky.
  8. Add the drained pasta to the skillet and toss gently until well coated. Stir in the parsley and basil.
  9. Plate and top with extra grated Parmesan and a drizzle of olive oil if desired. Serve immediately.

Notes

Use freshly grated cheeses for the smoothest melt and warm the milk and cream before adding to prevent lumps.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 80mg

Keywords: pasta, cheese, Italian, creamy, quick dinner, weeknight meal