PENNE WITH FIVE CHEESES

 

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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 pound fresh mozzarella, sliced
  • 6 fresh basil leaves, chopped
  • 1 pound imported penne rigate pasta
  • 4 tablespoons (1/2 stick) unsalted butter

Directions

  • Preheat the oven to 500 degrees F.
  • 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

Another fav from Barefoot Contessa. I cannot always find the special cheeses so I just use whatever I can find.

Categories: Main Dish  Oven  Pasta 
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