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.
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By matthew.keller_...
Culver City, CA
on April 22, 2013
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I was a little disappointed in this recipe. Don't get me wrong: with two cups of heavy cream and all this delicious cheese, it's certainly tasty - just not as over-the-top as its calorie count and ingredient cost might suggest. I saw where another reviewer added sausage, which is a change I'd consider making if I made it again - a spicy Italian sausage would provide a nice counter balance to the intense creaminess of the dish and added that needed "oomph." Definitely worth making in individual ramekins if you have them in this size, as serving it from a single dish with the mozzarella becomes messy. Didn't stud the top with butter, as with all the fat, that seemed a little over the top, and guests still enjoyed it. There were no leftovers, so I guess that's the ultimate review - just not as fantastic as it seems on paper.
By kathyhithe_4615000
Ashburn, VA
on January 27, 2013
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Loved this! I didn't use the gorgonzola, mainly because I couldn't find a small package of it (and I wasn't sure when I wold use more of it I substituted parmesan. I served it as a side dish. It was the hit of our "girls night in." Will definitely make this again!
By Meganginna
on January 09, 2013
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This is the only one of Ina' recipes I could ever rate 4 stars -- to me, she is always 5 stars.
Anyhoo, the flavors were good, but it lacked creamy-ness, add more milk/cream, etc.
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