Monday, January 18, 2010

Penne With Five Cheeses

We had this with some panco coated fish from Costco that is ready in about 17 min. from freezer to plate.  From Ina Garten's Cooking Family Style
kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup pecorino romano (1 1/2 oz) - grated
1/2 cup shredded fontina (1 1/2 oz.)
1/4 cup crumbled gorgonzola (1 1/2 oz.)
2 Tablespoons ricotta cheese
1/4 pound fresh mozarella, sliced
6 fresh basil leaves, chopped
1 pound penne rigate pasta
4 Tablespoons (1/2 stick) unsalted butter
Preheat the oven to 500 degrees.
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 min. 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 - 2 cup capacity) Dot with the butter and bake until bubbly and brown on top, 7-10 minutes.
I did not divide into gratin dishes. I just made it in a 4 quart casserole dish.

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