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Penne with Tomato, Cream and Five Cheeses Recipe

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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.

Contributor:  
Contributor:  
Nancy Watson
Added: Friday, October 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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

 

 

 

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