CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

PENNE WITH FIVE CHEESES - Barefoot Contessa

Shelly's
recipe box

Printview my recipes
this recipe viewed 20 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Pasta - Baked
    Prep Time:       Cook Time:       Total Time:  

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




Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Penne Alla Vecchia Bettola - The Barefoot Contessa
   by sgre52160



1/4 cup good olive oil 1 medium Spanish onion, chopped 3 cloves of garlic, diced 1/2 tsp crushed red pepper flakes 1 1/2 tsp dried oregano 1 cup vodka 2 (28-oz) cans peeled plum tomatoes Kosher




Mac & Cheese (from Barefoot Contessa)
   by sgre52160



Kosher salt Vegetable oil 1 lb elbow macaroni or cavatappi 1 quart milk 8 tbsp (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 oz Gruyere, grated (4 cups) 8 oz extra-sharp Chedd




Onion Dip (barefoot Contessa)
   by sgre52160



2 large yellow onions 4 tbsp unsalted butter 1/4 cup vegetable oil 1/4 tsp ground cayenne pepper 1 tsp kosher salt 1/2 tsp freshly ground black pepper 6 oz cream cheese, at room temperature 3/4




Eton Mess - Barefoot Contessa
   by sgre52160



(Serves 9) 6 (6-ounce) packages fresh raspberries, divided 1 1/2 cups plus 1/4 cup granulated sugar 2 tablespoons freshly squeezed lemon juice 1 1/2 tablespoons framboise liqueur 2 1/2 cup




Raspberry Cheesecake - Barefoot Contessa
   by sgre52160



(Serves 12 to 15) For the crust: 1 1/2 cups graham cracker crumbs (10 crackers) 1 tablespoon sugar 6 tablespoons (3/4 stick) unsalted butter, melted For the filling: 2 1/2 pounds cream





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.