Penne with Five Cheeses
This Penne with Five Cheeses recipe creates a rich and comforting baked pasta dish. Penne is parboiled and then combined with a luxurious sauce made from heavy cream, crushed tomatoes, Pecorino Romano, Fontina, Gorgonzola, ricotta, and fresh mozzarella. Individual portions are then baked until bubbly and golden, offering a delightful blend of flavors and textures.
Equipment
- 1 Stockpot For boiling pasta
- 1 Large Mixing Bowl For combining ingredients
- 1 Colander For draining pasta
- 6 Shallow Ceramic Gratin Dishes 1 1/2 to 2-cup capacity each
- 1 Whisk or Spatula For mixing ingredients
Ingredients
Main
- Kosher salt
- 2 cups heavy cream
- 1 cup crushed tomatoes in thick tomato puree
- 1/2 cup freshly grated Pecorino Romano 1 1/2 ounces
- 1/2 cup shredded imported Italian fontina 1 1/2 ounces
- 1/4 cup crumbled Italian Gorgonzola 1 1/2 ounces
- 2 tablespoons ricotta cheese
- 1/4 pound fresh mozzarella sliced
- 6 fresh basil leaves chopped
- 1 pound imported penne rigate pasta
- 4 tablespoons 1/2 stick unsalted butter
Instructions
- Preheat the oven to 500 degrees F.
- 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.
- Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
Notes
1. Quality of cheese is paramount for this dish. Seek out authentic imported Italian cheeses; their distinct flavors are the backbone of this recipe. Freshly grated Pecorino Romano and high-quality Fontina make a significant difference. 2. Parboiling the penne for only 4 minutes is crucial. The pasta will finish cooking in the oven, absorbing the rich sauce without becoming mushy. This ensures a perfect al dente texture. 3. For enhanced presentation and flavor, consider a final garnish of extra fresh basil leaves or a dusting of finely grated Pecorino Romano before serving. A touch of freshly cracked black pepper also elevates the dish.