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Penne with Five Cheeses




Source of Recipe


Ina Garten on FoodTV






Recipe Introduction


My husband, Mike, made this for dinner. It was wonderful - very much an elegant comfort food! The only things that we would do differently is to slightly freeze the mozzarella cheese and shred it instead of just slicing and he also omitted the butter at the end and just topped the pasta with freshly grated Romano cheese - less fat and added flavor. We also found that cooking the pasta for 4 minutes was not nearly enough. Ina credits this recipe to "George Germon and Johanne Killeen and their wonderful cookbook Cucina Simpatica."






List of Ingredients



• Kosher salt
  
• 2 cups heavy cream
  
• 1 cup crushed tomatoes in thick tomato puree
  
• 1/2 cup freshly grated Pecorino Romano (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 pound fresh mozzarella, sliced
  
• 6 fresh basil leaves, chopped
  
• 1 pound imported penne rigate pasta
  
• 4 tablespoons (1/2 stick) unsalted butter
  






Instructions



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.
   
   






Final Comments


Serves 6.