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Penne with Six Cheeses Recipe

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This recipe for Penne with Six Cheeses, by , 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!

Contributor:  
Contributor:  
Yolanda Franzen

Category:
Category:

Ingredients:  
Ingredients:  
Kosher Salt
2 Cups heavy cream
1 Cup crushed tomatoes in thick tomato purée *
½ Cup freshly grated Pecorino Romano (1½ ounces)
½ Cup shredded imported Italian Fontina (1½ ounces)
½ Cup crumbled Italian Gorgonzola (1½ ounces)
½ Cup grated Parmesan (1½ ounces)
2 Tablespoons Ricotta Cheese
¼ Pound fresh Mozzarella, sliced
6 Fresh Basil leaves, chopped (I roll each leaf and cut with scissors)
1 Pound imported Penne Rigate Pasta
4 Tablespoons (½ stick) unsalted Butter

* Redpack crushed tomatoes or if I can’t find these I use Pomi chopped tomatoes

Preheat oven to 500 degrees Fahrenheit

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

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

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

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1½-2 cup capacity). Dot with butter and bake until bubbly and brown on top. 10 minutes

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Chris’ favorite side dish!

 

 

 

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