This recipe comes from George Germon and Johanne Killeen and their wonderful cookbook Cucina Simpatica.
Ingredients
- Kosher salt
- 2 cups heavy cream
- 1 cup crushed tomatoes in thick tomato puree
- 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
- 1/2 cup shredded imported Italian fontina (1 1/2 ounces)
- 1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
- 2 tablespoons ricotta cheese
- 1/4 pound fresh mozzarella, sliced
- 6 fresh basil leaves, chopped
- 1 pound imported penne rigate pasta
- 4 tablespoons (1/2 stick) unsalted butter
Directions
Preheat the oven to 500 degrees 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 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. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 72 reviews
By imnotdramatic_1...
Windermeref, 48
on July 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
this recipe is amazing! Will be making again for certain. Everyone raved about it, yet it was so simple.
By anrs4you_10602316
sumner, WA
on June 15, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this for the second time. The two times I did make it both parties said about the same thing. It was very rich but good. One thing I would change. I served mine with a nice garlic bread. If I make it again, i'd skip the bread and serve with a vegetable to balance out the rich dish. It also is expensive to make. All the left over cheeses I'd plan menus with them so you could get your monies worth.
By ndildine
Memphis, TN
on April 11, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I forgot about this recipe and came across it when I was planning a vegetarian b-day menu for a friend. It is my definition of comfort food, yet elegant enough to entertain with. Will definitely be bringing this dish back into rotation.
Read all 72 reviews