Four Cheese Pasta
1 cup shredded Swiss cheese
1/2 cup shredded Mozzarella, Provolone, and Fontina cheeses
1 28-ounce jar RagÃº Hearty Pasta Sauce
1 14-ounce package pasta ruffles – cooked and drained
2 tablespoons chopped fresh parsley
In a medium bowl, combine cheeses. Simmer sauce over low heat, stirring occasionally until heated through. Spoon sauce over hot pasta. Add cheeses; toss to coat well. Sprinkle with parsley.