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Penne with Five Cheeses


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  • Kosher salt
  • 2 c heavy cream
  • 1 c crushed tomatoes in thick tomato puree
  • ½ c freshly grated Pecorino Romano (1 ½ oz)
  • ½ c shredded imported Italian fontina (1 ½ oz)
  • ¼ c crumbed Italian Gorgonzola (1 ½ oz)
  • 2 T ricotta cheese
  • ¼ pound fresh mozzarella, sliced
  • 6 fresh basil leaves, chopped
  • 1 pound penne rigate pasta
  • 4 T unsalted butter


Servings 6


Step 1

Preheat oven to 500 degrees.

Bring 5 qts salted water to boil in stockpot.
Combine all ingredients except penne and butter in a large mixing bowl, mix well.

Drop the penne into 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 butter and bake until bubbly and brown on top, 7-10 minutes.

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