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5 Cheese Penne Recipe

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This recipe for 5 Cheese Penne is from Liz & Chris' Kitchen , 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 (I use Redpack)
½ cup freshly grated Pecorino Romano (1.5 oz)
½ cup shredded imported Italian fontina (1.5 oz)
¼ cup crumbled Italian Gorgonzola (1.5 oz) or ½ cup parmesan cheese ( I prefer parmesan)
2 tablespoons ricotta cheese
¼ pound fresh mozzarella, cubed
6 fresh basil leaves, chopped (optional)
1 pound penne pasta
4 tablespoons (1/2 stick)
I
Directions:
Directions:
1) Preheat the oven to 500 degrees F.
2) Bring 5 quarts of salted water to a boil in a stockpot.
3) Combine all ingredients except the penne and butter in a large mixing bowl. Mix well.
4) Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
5) Dot with the butter and back in a large glass baking dish until bubbly and brown on top, 15 to 20 minutes

 

 

 

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