Cheese sauce brings a smooth texture to a dish. It also acts to blend everything together in a blanket of flavor. But why stop with one cheese? How about five?!
You’ll be using your favorite marinara sauce, to which you add a cheese blend. If you wish, you can add crushed tomatoes, ground beef, or chicken bites for thickness, too.
It is quite possible you may not have the suggested cheese on hand, but thankfully you have options. For example, if you have no Ricotta, use small curd cottage cheese. For Mozzarella, use Havarti (this is a great melting cheese). Swap Parmesan for Asiago or Pecorino, and Fontina for Gruyere.
Since you have two sauces to begin with, it improves your success rate greatly.
Extra Cheesy Marinara
- 1 tbsp Extra Virgin Olive Oil
- 1 white onion, minced
- 3 cloves minced garlic
- 1 tsp oregano
- 2 cups Alfredo sauce (your choice)
- 4 cups Marinara sauce (your choice)
- ½ cup ricotta
- ¼ cup fresh mozzarella, broken up
- ¼ cup Asiago cheese, shredded
- ¼ cup fresh Parmesan
- ¼ cup Fontina
- A light touch of fresh ground black pepper
- Salt to taste
- Put the olive oil in a large skillet.
- Sautee the onion until it’s soft.
- Add the garlic, salt, pepper, and oregano.
- When the mix becomes heady, pour in both the Marinara and Alfredo sauces.
- Simmer for 10 minutes.
- Slowly add the cheeses, stirring as you go.
- When they are totally melted and integrated, your sauce is ready for your favorite pasta. This is enough for about 1 lb. of spaghetti.