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Baked Four-Cheese Pasta With Tomatoes and Basil Recipe

Baked Four-Cheese Pasta With Tomatoes and Basil Recipe

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Baked Four-Cheese Pasta With Tomatoes and Basil

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Ingredients:

Serving

12 slices white bread , with crusts torn into quarters
1/4 cup grated parmesan cheese (1/2 oz)
1/4 tsp table salt
1/8 tsp ground black pepper
4 oz fontina cheese, shredded (about 1 cup)
3 oz gorgonzola, crumbled (about 3/4 cup)
1/2 cup grated pecorino romano cheese (1 oz)
1/4 cup grated parmesan cheese (1/2 oz)
1 lb penne pasta
1 tbsp table salt
2 tsp unsalted butter
2 tsp unbleached all-purpose flour
1/4 tsp ground black pepper
1 1/2 cups heavy cream
1 (14 1/2 oz) can diced tomatoes, drained
1/4 tsp table salt
1/4 cup coarsely chopped fresh basil leaf

Directions:

For the topping:.
Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups).
Transfer to small bowl; stir in Parmesan, salt, and pepper.
Set mixture aside.
For the pasta:.
Adjust oven rack to middle position and heat oven to 500 degrees.
Bring 4 quarts water to rolling boil in stockpot.
Combine cheeses in large bowl; set aside.
Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta.
While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds.
Gradually whisk in cream, add tomatoes, and increase heat to medium, and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks.
Stir in remaining 1/4 teaspoon salt and pepper; cover cream mixture to keep hot and set aside.
When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet.
Add pasta to bowl with cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes.
Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Stir in 1/4 cup chopped fresh basil.
Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly.
Bake until topping is golden brown, about 7 minutes.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	382.85 Kcal (1603 kJ)
Calories from fat	205.91 Kcal
		% Daily Value*
Total Fat	22.88g	35%
Cholesterol	66.83mg	22%
Sodium	1667.04mg	69%
Potassium	127.57mg	3%
Total Carbs	26.3g	9%
Sugars	3.79g	15%
Dietary Fiber	6.14g	25%
Protein	16.96g	34%
Vitamin C	0.9mg	1%
Vitamin A	0.1mg	4%
Iron	2.2mg	12%
Calcium	544.1mg	54%

Amount Per 100 g
Calories	232.52 Kcal (974 kJ)
Calories from fat	125.06 Kcal
		% Daily Value*
Total Fat	13.9g	35%
Cholesterol	40.59mg	22%
Sodium	1012.48mg	69%
Potassium	77.48mg	3%
Total Carbs	15.97g	9%
Sugars	2.3g	15%
Dietary Fiber	3.73g	25%
Protein	10.3g	34%
Vitamin C	0.5mg	1%
Vitamin A	0.1mg	4%
Iron	1.4mg	12%
Calcium	330.5mg	54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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