|
back to recipes
Recipes
Penne with Five Cheeses
This recipe came from Ina Garten, the Barefoot Contessa. I cut it in half to serve two of us (and there were still leftovers). Also, feel free to change the cheeses you use. Ina has a thing for using the most expensive ingredients possible. For my five cheeses, I used mozzarella, gorgonzola, and a cheap shredded three-cheese blend.
Tip (of sorts): If you re-heat this the next day, it tastes just like pizza!
|
Ingredients:
- Kosher salt
- 1 cup heavy cream
- 1/2 cup crushed tomatoes in thick tomato puree
- 1/4 cup freshly grated Pecorino Romany (1 1/2 oz.)
- 1/4 cup shredded imported Italian Fontina (1 1/2 oz.)
- 1/8 cup crumbled Italian Gorgonzola (1 1/2 oz.)
- 1 Tbsp ricotta cheese
- 1/8 lb. fresh mozzarella, sliced
- 3 fresh basil leaves, chopped
- 1/2 lb. penne rigate pasta
- 2 Tbsp (1/4 stick) unsalted butter
|
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 an oven-safe casserole dish. 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 casserole dish, tossing to combine.
Dot with butter and bake until bubbly and brown on top, 7 to 10 minutes.
|
|
