Penne With 5 Cheeses

11 ingredients
8 steps

Ingredients

  • 12 teaspoon salt kosher salt
  • 2 cups heavy cream
  • 1 cup crushed tomatoes
  • 12 cup freshly grated romano cheese (1 1/2 ounces)
  • 12 cup shredded fontina (1 1/2 ounces)
  • 14 cup crumbled gorgonzola (1 1/2 ounces)
  • 2 tablespoons ricotta cheese
  • 14 lb fresh mozzarella cheese, sliced
  • 6 fresh basil leaves, chopped
  • 1 lb imported penne pasta
  • 4 tablespoons unsalted butter

Directions

  1. 1
    Preheat the oven to 500 degrees F.
  2. 2
    Bring 5 quarts of salted water to a boil in a stockpot.
  3. 3
    Combine all the ingredients except the penne and butter in a large mixing bowl.
  4. 4
    Mix well.
  5. 5
    Drop the penne into the boiling water and parboil for 4 minutes.
  6. 6
    Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
  7. 7
    Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity).
  8. 8
    Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

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