As you know I love Ina Garten’s recipes and Five Cheese Pasta is another winner. Very easy to make and you can put it together ahead and cook it when you are ready to eat it. It makes enough for at least 8 people.
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree (or tomato sauce)
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter
Preheat the oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.
Combine all the ingredients 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 to the ingredients in the mixing bowl, tossing to combine.
Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). I used a 8’by 11″ pan. Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.