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Penne with Five Cheeses Recipe

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This recipe for Penne with Five Cheeses is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
kosher salt
2 c. heavy cream
1 c. crushed tomatoes in thick tomato puree
1/2 c. freshly grated Pecorino Romano cheese
1/2 c. shredded imported Italian Fontina cheese
1/4 c. crumbled Italian Gorgonzola cheese
2 T. ricotta cheese
1/4 lb. fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 lb. imported penne rigate pasta
4 T. unsalted butter
Directions:
Directions:
Preheat oven to 500º. Bring 5 quarts of salted water to boil in a stockpot. Combine all ingredients except penne and butter in large mixing bowl. Mix well. Drop penne into boiling water and parboil 4 minutes. Drain well in a colander and add to ingredients in mixing bowl, tossing to combine. Divide pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with butter and bake until bubbly and brown on top, 7-10 minutes.

 

 

 

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