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Penne with Five Cheeses

Course: Pasta
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