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Penne with Tomato, Cream, and Five Cheeses

 

41

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 65889% of calories from fat
 % Daily Value *
Total Fat 65g 100%
Saturated Fat 41g 204%
Trans Fat 0g
Cholesterol 231mg 77%
Sodium 944mg 39%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 28g
Vitamin A 49% Vitamin C 11%
Calcium 41% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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