Penne With 5 Cheeses
Indulge in the ultimate comfort food with this luxuriously rich and creamy Baked Penne Pasta recipe. Bursting with a blend of decadent cheeses, tangy tomatoes, and fragrant basil, every bite is a harmonious symphony of flavors. This dish is a perfect crowd-pleaser for a cozy family dinner or special gathering.
— Constant Cookbook
Ingredients
- salt
- 2 cups heavy cream
- 1 cup crushed tomatoes in thick tomato puree
- 1/2 cup freshly grated Pecorino Romano
- 1/2 cup shredded Italian fontina
- 1/4 cup crumbled Italian Gorgonzola
- 2 tablespoons ricotta cheese
- 1/4 pound fresh mozzarella, sliced
- 6 fresh basil leaves, chopped
- 1 pound penne rigate pasta
Instructions
- Preheat the oven to 475 degrees F.
- Bring a large pot of water to a boil.
- Combine all the first 11 ingredients in a large mixing bowl and combine.
- Cook the penne for 5 minutes until al dente. It will still be super al dente, but not to fear, it will continue to cook in the cheese mixture while baking. Drain the pasta and add to the ingredients in the mixing bowl, tossing to combine.
- Transfer the pasta into a large baking dish. Dot with the butter and bake until bubbly and brown on top, about 10-15 minutes. Once you take it out of the oven, top it with the burrata cheese if you're using. Let sit for 10 minutes before serving.
Nutrition
- Calories: 646 kcal
- Carbohydrate Content: 49 g
- Protein Content: 22 g
- Fat Content: 42 g
- Saturated Fat Content: 26 g
- Trans Fat Content: 0.2 g
- Cholesterol Content: 127 mg
- Sodium Content: 689 mg
- Fiber Content: 3 g
- Sugar Content: 6 g
- Unsaturated Fat Content: 12 g
- Serving Size: 1 serving
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