Penne with Five Cheeses

Name: Penne with Five Cheeses
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 43 grams 1/2 cup shredded imported Italian fontina; 6 fresh basil leaves, chopped; 6 fresh basil leaves, chopped; 113 grams fresh mozzarella, sliced; 43 grams 1/4 cup crumbled Italian Gorgonzola; 476 milliliters heavy cream; 6 servings Kosher salt; 43 grams 1/2 cup freshly grated Pecorino Romano; 454 grams imported penne rigate pasta; 2 Tbsps ricotta cheese; 242 grams crushed tomatoes in thick tomato puree; 4 Tbsps (1/2 stick) unsalted butter

Penne with Five Cheeses might be a good recipe to expand your main course collection. One portion of this dish contains about 23g of protein, 48g of fat, and a total of 776 calories. This recipe serves 6. If you have pecorino romano, tomatoes in tomato puree, heavy cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Preheat the oven to 500 degrees F.

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Oven

Bring 5 quarts of salted water to a boil in a stockpot.

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Water

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Pot

Combine all the ingredients except the penne and butter in a large mixing bowl.

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Butter

Penne

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Mixing Bowl

Mix well.

Drop the penne into the boiling water and parboil for 4 minutes.

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Penne

Water

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

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Mixing Bowl

Colander

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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Butter

Pasta