Shelly's Recipe

PENNE WITH FIVE CHEESES - Barefoot Contessa

Category: Pasta - Baked

Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano
1/2 cup shredded imported Italian fontina
1/4 cup crumbled Italian Gorgonzola
2 tbsp ricotta cheese
1/4 lb fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 lb imported penne rigate pasta
4 tbsp unsalted butter

Preheat the oven to 500. Bring 5 quarts of salted water to a boil in a stockpot.

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. Place in a buttered casserole dish and dot with the butter. Bake until bubbly and brown on top, 7 to 10 minutes. Serves 6