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Penne With Five Cheeses Recipe

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This recipe for Penne With Five Cheeses is from Our 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:  
Kosher Salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
½ cup freshly grated Pecorino Romano (1 ½ ounces)
½ cup shredded imported Italian Fontina (1 ½ ounces)
¼ cup crumbled Italian Gorgonzola (1 ½ ounces)
2 tbsp. ricotta
¼ lb. fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 lb. penne rigate pasta
4 tbsp. (½ stick) unsalted butter
Directions:
Directions:
Preheat the oven to 500º F.

Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients, except the penne and butter, in a large mixing bowl. Mix well.

Drop the penne into boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1½ to 2 cup capacity).

Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes. Serves 6.
Number Of Servings:
Number Of Servings:
6

 

 

 

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