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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Penne with Tomato, Cream and Five Cheeses Recipe

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This recipe for Penne with Tomato, Cream and Five Cheeses is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 500º.
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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