Baked Penne with 5 cheeses and tomatoes
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree (I use Contadina or Muir Glen canned crused tomatoes)
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, cut into small cubes
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 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 a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain penne well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Place pasta mixture into a 13x9 inch pan. Dot with the butter and bake until bubbly and brown on top, approximately 20-30 minutes. Serves 6.
It is OK to email this member (but you must sign in first).