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Penne with Five Cheeses




Source of Recipe


recipecircus/cat


Recipe Introduction


Source of Recipe

Cosmopolitan, January 2003




List of Ingredients







1 cup heavy cream

1/2 cup canned, crushed tomatoes in puree

1/4 cup grated Pecorino Romano

1/4 cup shredded fontina

2 Tbsp crumbled Gorgonzola

1 Tbsp ricotta

2 ounces sliced Mozzarella

3 chopped fresh basil leaves

1/2 lb. penne pasta

Butter












Recipe



Preheat oven to 500 degrees (F) and bring 2 quarts salted water to boil.


Combine the heavy cream, crushed tomatoes in puree, Pecorino Romano, fontina, Gorgonzola, ricotta, Mozzarella and basil in a large mixing bowl. Mix well.


Drop the penne pasta into the boiling water for 4 minutes, then drain well in a colander and add to the ingredients in the bowl, tossing to combine.


Divide the mixture between 2 shallow ceramic gratin dishes or oven-safe bowls, then dot each with 3/4-tablespoon butter and bake for 7 to 10 minutes, or until bubbly and brown on top.

Makes 2 servings.







Final Comments

Precede this rich dish with a crisp salad of arugula, walnuts and lemon vinaigrette. (To make the lemon vinaigrette: whisk together the juice of 1 small lemon, 2 tablespoons olive oil, salt and pepper.)

Follow it with lemon angel food cake with fresh berries.

A great wine pairing: Rancho Zabaco Pinot Gris.