Mimi's Cookbook

Penne With Five Cheeses

Ingredients

Instructions

  • kosher salt
  • 2 cups heavy cream
  • 1 cup crushed tomatoes in thick tomato puree
  • 1/2 cup freshly grated romano (1 1/2 oz)
  • 1/2 cup shredded Italian fontina (1 1/2 oz)
  • salt and pepper
  • lemon
  • 1 lb. cooked shrimp (optional)
  • 1/4 cup crumbled gorganzolla (1 1/2 oz)
  • 2 tbls ricotta cheese
  • 1/4 lb frsh mozzarella, sliced
  • 6 fresh basil leaves, chopped
  • 1 lb. penne riage pasta
  • 4 tbls unsalted butter
Preheat oven to 500. Add kosher salt to 5 quarts water to a boil and bring to a boil in a stockpot.

Combine all the ingredients (including shrimp) except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes ( 1 1/2 - 2 cups capacity). Dot with the butter and bake until bubbly and brown on top, 7 - 10 minutes. Let set for 5 minutes before serving so liquid absorbs. Serve with lemon slices.
Print this recipe

Penne Pasta With Chicken And Sundried TomatoesPenny Pasta With Creamy Herb Sauce