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Got Too Much Cheese? Oh, What To Do? Here is one answer that's full of flavour and sure to feed a few fabulous friends from the kitchens of  torathemaestro

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I was mucking about in the kitchen and realized I had a lot of cheese in the house, for various reasons. So I did this!

Four-Cheese Rotini

-can of tomato sauce (I used Hunt's Thick & Rich what-ever-the-spicy-one-was)
-rotini pasta
-cheddar cheese
-mozzarella cheese
-romano cheese
-Parmesianno-Reggiano cheese
-casserole dish

1. Cook the pasta in a pot of well-salted water until it's a little softer than al dente.

2. While the pasta is cooking, grate a LOT of each kind of cheese. You'll need a fairly large pile of each. If you can find pre-grated Romano and Parmesan, it'll save you a lot of time, as they're quite a bit harder than the cheddar and mozza.

3. Once the pasta is done, drain and put in the casserole dish. Mix the sauce into the pasta with about half of each of the cheeses.

4. Cover the mixture with the remaining cheese. Heat your oven to about 400 F. Cook until the cheese is golden brown. Remove from the oven and let sit for 10 minutes, then serve and enjoy!

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