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Penne With Five Cheeses Recipe

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This recipe for Penne With Five Cheeses, by , is from The Kaylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Crow
Added: Saturday, January 24, 2009

Category:
Category:

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

Directions:
Directions:
Preheat the oven to 500. Bring 5 quarts of salted water to a boil. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and hard boil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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