Penne With Tomato, Cream, And Five Cheeses

* Exported from MasterCook *

Penne With Tomato, Cream, And Five Cheeses

Recipe By : Lisa-Fabfood
Serving Size : 1 Preparation Time :0:00
Categories : To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups heavy cream
1 cup choped canned tomatoes in heavy puree
1/2 cup freshly grated Pecorino Romano -- (one and one-half
-- ounces)
1/2 cup coarsely shredded Fontina -- (one and one-half
-- ounces)
4 tablespoons crumbled Gorgonzola -- (one and one-half
-- ounces)
2 tablespoons Ricotta
2 small fresh Mozzarella cheeses -- sliced (one-quarter
-- pound)
3/4 teaspoon Kosher salt
6 basil leaves -- chopped
1 pound imported Penne Rigate
4 tablespoons unsalted butter -- (1 and one-half
-- sticks)

1. Preheat the oven to 500 degrees 2. Bring 5 quarts of salted water to a
boil in a stockpot. 3. In a mixing bowl, combine all the ingredients except
the penne and butter. Stir well to combine. 4. 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. 5. 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.

Posted To Fabfood September 1998~Busted With 2.0 by <melizajane@aol.com>


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