Penne with Five Cheeses
Show: Barefoot ContessaEpisode: Dinners in the Fridge
Rate This RecipeRead users' reviews (76)
- Recipe categories: Pasta, Cheese, Mozzarella, Ricotta,
- recipe
- ratings & reviews(76)
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Average Rating:
Total Reviews: 76
Showing 1-10 of 76
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By janenecm_12856956
Sacramento, CA
on May 18, 2012
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This woman can flat out cook! I get so excited to make Ina's dishes and all of them are always a hit. This recipe was so rich and delicious, I had to sneak and make it again when the hubby and kids weren’t home to truly devour. Sinful just is not the word! Enjoy with a nice crisp glass of chardonnay and the world stops ever so slightly. Love ya Ina.
By Rude Kitty
Oregon
on May 11, 2012
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Oh my!! It was bubbly and warm and cheesy,. I added some zucchini and mushrooms that I had to use or lose and it made a meal. Little crusty bread on the side topped it all off nicely.
By john690007_291063
Oregon , WI
on May 01, 2012
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Wonderful!
By jmm100
Boston
on March 23, 2012
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So yummy and very rich! Serve with a nice light salad. This is a special occasion dish- too heavy to eat all the time!
By imnotdramatic_1...
Windermeref, 48
on July 21, 2011
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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
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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
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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.
By MommyWifey
on April 09, 2011
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It's awesome! It's so filling, you'll definitely get to enjoy left overs!
By Hudson Pernod
Cape Coral, FL
on March 06, 2011
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This recipe is the perfect combination: shamefully easy and absolutely delicious. You can make it in a casserole dish as well as individual baking dishes, and you can make it ahead. Not the healthiest given all the cream and butter, but a keeper!
By janine1027_9602999
New Lexington, OH
on March 05, 2011
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Very good and comforting dish. I didn't have any fontina or pecorino romano, so I added more parmesan and mozzarella. I also baked it at 400 for about 20 minutes and then topped with mozzarella, raised the temperature to 500 and baked for about 5-7 minutes longer.