Penne with Tomato, Cream, & Five Cheeses

Name: Penne with Tomato, Cream, and Five Cheeses
Yield: 4
Cuisine: Fusion
Ingredients: heavy whipping cream; tomatoes, canned; pecorino cheese; fontina cheese; gorgonzola cheese; ricotta cheese; mozzarella cheese; kosher salt; basil; pasta, penne; butter

Yield

4
servings

Prep

10
min

Cook

20
min

Ready

30
min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
2	cups	heavy whipping cream
1	cup	tomatoes, canned chopped, in heavy puree
½	cup	pecorino cheese freshly grated	*
½	cup	fontina cheese coarsely shredded
4	tablespoons	gorgonzola cheese crumbled	*
2	tablespoons	ricotta cheese
¼	pound	mozzarella cheese sliced
¾	teaspoon	kosher salt
6	each	basil chopped	*
1	pound	pasta, penne	*
4	tablespoons	butter unsalted

Ingredients

Amount	Measure	Ingredient	Features
473	ml	heavy whipping cream
237	ml	tomatoes, canned chopped, in heavy puree
118	ml	pecorino cheese freshly grated	*
118	ml	fontina cheese coarsely shredded
60	ml	gorgonzola cheese crumbled	*
30	ml	ricotta cheese
113.4	g	mozzarella cheese sliced
3.8	ml	kosher salt
6	each	basil chopped	*
453.6	g	pasta, penne	*
60	ml	butter unsalted

Directions

Preheat the oven to 500 degrees Bring 5 quarts of salted water to a boil in a stockpot. In a mixing bowl, combine all the ingredients except the penne and butter. Stir well to combine. Drop the penne into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among six to eight individual, shallow, ceramic gratin dishes (1 and one half to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.