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 GartenHere is what you need:

• 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
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.

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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