↞ recipe box start page
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
view more member recipes
PENNE WITH FIVE CHEESES - Barefoot Contessa
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
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
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
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
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
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
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
Recipe Quick Jump