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Penne with Five Cheeses Recipe

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This recipe for Penne with Five Cheeses, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Friday, October 10, 2008


kosher salt
2 c. heavy cream
1 c. crushed tomatoes in thick tomato puree
1/2 c. freshly grated Pecorino Romano cheese
1/2 c. shredded imported Italian Fontina cheese
1/4 c. crumbled Italian Gorgonzola cheese
2 T. ricotta cheese
1/4 lb. fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 lb. imported penne rigate pasta
4 T. unsalted butter

Preheat oven to 500. Bring 5 quarts of salted water to boil in a stockpot. Combine all ingredients except penne and butter in large mixing bowl. Mix well. Drop penne into boiling water and parboil 4 minutes. Drain well in a colander and add to ingredients in mixing bowl, tossing to combine. Divide pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with butter and bake until bubbly and brown on top, 7-10 minutes.




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