• 2 Tbsp Butter
  • 2 cloves garlic – crushed
  • 1 pint heavy whipping cream
  • 1-1/4 C fontinella cheese – cubed
  • 5 oz parmesan Cheese – finely shredded
  • 4 oz Rpromano Cheese – finely shredded
  • 26 oz jar of Classico Brand Tomato & Basil Spaghetti Sauce


  1. In a 6 quart pot, over low-medium heat, melt butter and crushed garlic just until fragrant
  2. Add heavy whipping cream and cook on low-medium heat until it just starts to boil/bubble (make sure your pot and flame are not too hot or the cream will burn)
  3. Add cheeses into bubbling cream
  4. Lower the heat to low, stirring occasionally, until the cheeses are melted
  5. Pour in the tomato sauce and simmer on low for 1 hour – stir occasionally


  1. Serve over your favorite pasta