Penne with Tomato, Cream, & Five Cheeses
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-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 |
|
| 6E+1 | ml |
gorgonzola cheese
crumbled |
*
|
| 3E+1 | ml |
ricotta cheese
|
|
| 113.4 | g |
mozzarella cheese
sliced |
|
| 3.8 | ml |
kosher salt
|
|
| 6 | each |
basil
chopped |
*
|
| 453.6 | g |
pasta, penne
|
*
|
| 6E+1 | 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.
