Penne with 5 Cheeses

Penne with 5 cheeses is one of my favorite dishes yet I rarely make it. I don’t really know why other than the fact that I never have all 5 cheeses on hand when I am figuring out what to make for dinner. The recipe comes from one of my all time fav food network stars – Ina Garten


Penne with 5 Cheeses

Penne with 5 Cheeses


  • 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
  • 4 tablespoons butter


  1. Preheat the oven to 500 degrees and bring a large pot of water to boil. Then combine all the ingredients except the penne and butter in a large mixing bowl and mix together.
  2. Add the penne to the water and cook for about 5 minutes - or until al dente. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Then transfer the mixture to a large dish and bake in the oven for about 10 -15 minutes or until the cheese becomes a golden brown on top!

So delicious!

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  1. Gaby, I’m always excited when I see this dish pop up! I’ve made it a few times, it’s easy, it’s consistant and always well received. Delish!

  2. I’m going to make this, sounds and looks delicious. I’m on a 1200 calories a day diet, any idea how many are in this dish?

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