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Penne With Five Cheeses

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Ingredients

  • Kosher salt as needed
  • 2 cups heavy cream
  • 1 cup crushed tomatoes in thick tomato puree
  • 1/2 cup freshly-grated Pecorino Romano - (1 1/2 oz)
  • 1/2 cup shredded imported Italian fontina - (1 1/2 oz)
  • 1/4 cup crumbled Italian Gorgonzola - (1 1/2 oz)
  • 2 tablespoons ricotta cheese
  • 1/4 pound fresh mozzarella sliced
  • 6 fresh basil leaves chopped
  • 1 pound imported penne rigate pasta
  • 4 tablespoons unsalted butter - (1/2 stick)

Details

Servings 6

Preparation

Step 1

Preheat the oven to 500 degrees.

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 cups capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

This recipe yields 6 servings.

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