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penne with tomato, cream & five cheeses

penne with tomato, cream & five cheeses

Adapted from Cucina Simpatica: Robust Trattoria Cooking by Johanne Killeen & George Germon

This Penne with Tomato, Cream & Five Cheeses is like a cross between your best mac & cheese and your favorite baked ziti.

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 to 8 servings
Author Rosemary Stelmach

Ingredients

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

Instructions

  1. Preheat oven to 500°F.

  2. Bring a large pot of salted water to a boil.

  3. Combine all ingredients, except pasta and butter, in a large bowl.  Mix well.

  4. Drop the pasta into the boiling water and parboil for 4 minutes.  Drain in a colander and add to the mixture in the large bowl.  Toss to combine.

  5. Divide the pasta mixture among six to eight shallow ceramic gratin dishes of 1 1/2 to 2 cups in capacity.  Or place in a shallow (1-inch) layer in a very large baking dish.  Dot with butter.  Bake until bubbly and brown on top, about 7 to 10 minutes.