Penne with Five Cheeses

From the Barefoot Contessa Family Style Cookbook. Lisa learned this recipe as part of Groton Library's Cookbook Club.
Italian
Main Dishes
PREP TIME:
20 minutes

SERVES:

6 to 8

TOTAL COOKING TIME:

30 minutes
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INGREDIENTS
  • Kosher salt (to taste)
  • 2 cups heavy cream
  • 1 cup crushed tomatoes in thick tomato puree
  • 1/2 cup (1-1/2 oz) freshly grated Pecorino Romano
  • 1/2 cup (1-1/2 oz) shredded imported Italian fontina
  • 1/4 cup (1-1/2 oz) crumbled Italian Gorgonzola
  • 2 tbsp ricotta cheese
  • 1/2 lb fresh mozzarella, sliced
  • 6 fresh basil leaves, chopped
  • 1 lb. imported penne rigate pasta
  • 4 tbsp (1/2 stick) unsalted butter

DIRECTIONS

  1. 1.
    Preheat oven to 500 degrees.
  2. 2.
    Bring 5 qts of salted water to a boil in a stockpot.
  3. 3.
    Combine all ingredients except the penne and butter in a large mixing bowl. Mix well.
  4. 4.
    Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
  5. 5.
    Divide the pasta mixture among 6 shallow ceramic gratin dishes (1-1/2 to 2-cup capacity).
  6. 6.
    Dot gratin dishes with the butter and bake until bubbly and brown on top for 7-10 minutes. Remove from oven and serve immediately.