Penne With Five Cheeses

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Servings: 6

I have not tried this recipe. This recipe comes from George Germon and Johanne Killeen and their wonderful cookbook Cucina Simpatica.

Ingredients:

kosher salt

2 cups heavy cream

1 cup crushed tomatoes, in thick tomato puree

1/2 cup freshly grated pecorino romano cheese (1 1/2 ounces)

1/2 cup shredded imported italian fontina (1 1/2 ounces)

1/4 cup crumbled italian gorgonzola (1 1/2 ounces)

2 tablespoons ricotta cheese

1/4 lb fresh mozzarella cheese, sliced

6 fresh basil leaves, chopped

1 lb imported penne rigate

4 tablespoons unsalted butter (1/2 stick)

Directions:

1. Preheat the oven to 500 degrees F.
2. Bring 5 quarts of salted water to a boil in a stockpot.
3. 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 (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

By RecipeOfHealth.com