Penne with Five Cheeses
Servings: 6
Ingredients
- Kosher salt
- 2 cups heavy cream
- 1 cup crushed tomatoes in thick tomato puree
- 1/2 cup freshly grated Pecorino Romano 1-1/2 ounces
- 1/2 cup shredded imported Italian fontina 1-1/2 ounces
- 1/4 cup crumbled Italian Gorgonzola 1-1/2 ounces
- 2 tablespoons ricotta cheese
- 1/4 lb. fresh mozzarella sliced
- 6 fresh basil leaves chopped
- 1 lb. imported penne rigate pasta
- 4 tablespoons 1/2 stick unsalted butter
Instructions
- Preheat the oven to 500 degrees.
- Bring 5 quarts of salted water to a boil in a stockpot.
- Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
- 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.
- Divide the pasta mixture among 6 shallow ceramic gratin dishes (1-1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
Notes
Recipe By: Barefoot Contessa
Serving Size: 6
Serving Size: 6
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