Penne with Five Cheeses
- Servings : 6
- Course : Entree
- Recipe Type : Vegetarian
- Ingredient : Cheese, Pasta
- Recipie Source : Barefoot Contessa Family Style
Ingredients
- Kosher salt
- 2 c heavy cream
- 1 c crushed tomatoes in thick tomato puree
- 1/2 c grated Pecorino Romano ( 1 1/2 oz)
- 1/2 c shredded Fontina (1 1/2 oz)
- 1/4 c crumbled Gorgonzola (1 1/2 oz)
- 2 T ricotta cheese
- 1/4 lb fresh mozzarella, sliced
- 6 fresh basil leaves, chopped
- 1 lb penne pasta
- 4 T (1/2 stick) unsalted butter
Instructions
- 1. Preheat the oven to 500 degrees.
- 2. Bring 5 quarts of salted water to a boil in a stockpot.
- 3. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
- 4. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
- 5. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 c capacity). Dot wiht the butter and bake until bubbly and brown on top, 7 to 10 minutes.
Instructions
- 1. Preheat the oven to 500 degrees.
- 2. Bring 5 quarts of salted water to a boil in a stockpot.
- 3. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
- 4. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
- 5. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 c capacity). Dot wiht the butter and bake until bubbly and brown on top, 7 to 10 minutes.
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