> 16 oz Ronzoni® Fettuccine
> 3 tbsp butter
> 1 onion, diced
> 3 cloves garlic, minced
> 4 tsp fresh rosemary, finely chopped
> 3 tbsp all-purpose flour
> 2 1/2 cups whole milk
> 2 tbsp Dijon mustard
> 1/2 tsp salt
> 1/2 tsp pepper
> 1/4 tsp ground nutmeg
> 1/2 cup provolone cheese, shredded
> 1/2 cup fontina cheese, shredded
> 1/2 cup mozzarella cheese, shredded
> 1 cup ricotta cheese
> 1/3 cup Parmesan cheese, grated
> 1/2 cup fresh basil, thinly sliced
> 2 tbsp fresh parsley, finely chopped
Cook pasta according to package directions; drain, reserving ⅓ cup cooking liquid.
Meanwhile, melt butter in large skillet set over medium heat; cook onion, garlic and rosemary for 2 to 3 minutes or until softened. Sprinkle flour over top; cook for 2 to 3 minutes or until smooth.
Slowly whisk in milk; bring to boil. Reduce heat to medium-low; cook, stirring frequently, for 8 to 10 minutes or until slightly thickened. Stir in mustard, salt, pepper and nutmeg.
Reduce heat to low. Stir in provolone, fontina and mozzarella until melted.
Toss together pasta, reserved cooking liquid, ricotta and Parmesan. Stir in basil and parsley.
Recipe provided by Ronzoni® Pasta.