"Hunger is the best sauce in the world."--Cervantes

Penne with Tomato, Cream and Five Cheeses Recipe

  Tried it? Rate this Recipe:


This recipe for Penne with Tomato, Cream and Five Cheeses, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Watson
Added: Friday, October 24, 2008


2 C heavy cream
1 C chopped canned tomatoes in heavy puree
1/2 C freshly grated Pecorino Romano (1 1/2 oz)
1/2 C coarsely shredded fontina (1 1/2 oz)
2 tbsp ricotta
2 small fresh mozzarella cheeses, sliced (1/4 lb)
3/4 tsp kosher salt
6 basil leaves, chopped
1 lb penne rigate
4 tbsp (1/2 stick) unsalted butter

1. Preheat the oven to 500.
2. Bring 5 qts of salted water to a boil in a stockpot.
3. In a mixing bowl, combine all the ingredients except the penne and butter. Stir well to combine.
4. Drop the penne into the boiling water and parboil for 4 min. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine.
5. Divide the pasta mixture among 6 to 8 individual, hallow, ceramic dishes (1 1/3 to 2 C capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 min.

Number Of Servings:
Number Of Servings:
6 to 8




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!