Penne with Five Cheeses

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6 servings
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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

  1. Preheat the oven to 500 degrees F.
  2. Bring 5 quarts of salted water to a boil in a stockpot.
  3. Combine all the 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. 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.

Classic Italian Lasagna

Beef and Cheese Manicotti

Rigatoni Pie

Lasagna al Forno