Penne with Five Cheeses

I made this recipe on a recommendation from a friend. It was good, but it didn’t blow me away as I thought it would.

Scott liked it, but I don’t think I would make it again. It is not the cheapest recipe to use with all the different cheeses. Oh well, it is good enough to take to work and share with some of my favorite co-workers – we’ll see what they say about it.

Source – Barefoot Contessa
7 out of 10

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

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

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 well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

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.

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