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Herb and Cheese Pasta Supreme

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“I toyed with some selected ingredients from the RSC #11 contest, added my own and came up with this delightful pasta recipe. My family fell in love with it and told me that it just could be a winner.”

Ingredients Nutrition


  1. In a bowl, toss together Asiago, Gouda, Parmesan and Philadelphia cheese; set aside.
  2. In a large cooking or pasta pot, fill 3/4 full with water and bring to boil.
  3. Add 2 tablespoons of olive oil and 1 tablespoon of salt and penne and fusilli pasta.
  4. Cook for 20 minutes or until pasta is el dente.
  5. In the meantime, in a medium-size saucepan on medium-high heat melt butter; add garlic and cook for 1 minute stirring often.
  6. Remove saucepan from heat and stir in flour, mustard powder, nutmeg, cayenne pepper and mix well to blend.
  7. Whisk in 1/2 cup of milk and whisk to blend.
  8. Return saucepan to heat and stir in the remaining milk and bring to boil; reduce heat and simmer for 1 minute.
  9. Set aside 3/4 cup of mixed cheese to be used for topping.
  10. Add remaining cheese by handfuls to the saucepan and stir to dissolve.
  11. Add oregano, dill weed, salt and pepper and stir well.
  12. Drain pasta well and place in a 13 x 9 inch oven-proof casserole dish.
  13. Pour sauce mixture over pasta.
  14. Sprinkle the reserved 3/4 cup of cheese mixture evenly over the top.
  15. Place the casserole dish under the broiler on HIGH for about 3 - 4 minutes or until cheese is melted.
  16. Serve while hot.

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