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Al Forno's Penne with Tomato, Cream & Five Cheeses

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Ingredients

  • 2 2
  • cups heavy cream
  • 1 1
  • cup chopped canned tomatoes in heavy puree
  • 1/2 1/2
  • cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
  • 1/2 1/2
  • cup coarsely shredded (1 1/2 ounces) Fontina cheese
  • 1/4 1/4
  • cup crumbled Gorgonzola cheese, (1 1/2 ounces)
  • 2 2
  • tablespoons ricotta cheese
  • 1/4 1/4
  • pound thinly sliced mozzarella cheese
  • 3/4 3/4
  • teaspoons kosher salt, plus more for pasta water
  • 6 6
  • fresh basil leaves, coarsely chopped
  • 1 1
  • pound penne rigate or conchiglie rigate
  • 4 4
  • tablespoons (1/2 stick) unsalted butter, sliced thinly

Details

Preparation

Step 1

Heat oven to 500 degrees F. Bring a large pot of salted water to a boil. In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine. Drop the pasta into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes. Dot with the butter, and bake until bubbly and brown on top, 7 to 10 minutes.

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