Penne with Five Cheeses

By cacelias

This dish is easy to make for your family but elegant enough to serve to company.

Recipe from Ina Garten, "Barefoot Contessa Family Style"

Ingredients

• Kosher salt
• 2 cups heavy cream
• 1/2 cup freshly granted Pecorino Romano
• 1/2 cup shredded important Italian fontina (or Asiago)
• 1/4 cup grumbled Italian Gorgonzola (or Parmesan)
• 2 tablespoons ricotta
• 1/2 pound fresh mozzarella, sliced
• 6 fresh basil leaves, chopped
• 1 pound imported penne rigate pasta
• 4 tablespoons unsalted butter

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. Dot with the butter and bake until bubbly and brown on top, 7-10 minutes.