Penne with Five (or Six) Cheeses

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Easy

You heard that right… Penne with Five Cheeses. FIVE KINDS OF CHEESE GUYS. We’ve reached a new level of goals!

Penne with Five Cheeses from www.whatsgabycooking.com (@whatsgabycookin)

This Penne with Five Cheese situation is 1000% going to change your life. It’s loaded with mozzarella, Pecorino Romano, fontina, goat cheese, AND ricotta cheese.  There’s an optional 6th cheese because have you met me? It happens to be none other than our favorite… BURRATA!! So feel free to add it if you want 🙂 On top of all of that, there’s a creamy tomato sauce that you’ll be so into you’ll probably want to lick your bowl clean.

It’s decadent but not crazy heavy. It’s perfect for a crowd. It makes a TON of leftovers so hello leftover lunches for the week. Also the actual step by step of this recipe is really simple. Most everything is just combined in a bowl and you add some par-cooked pasta to the mixture and then bake until perfect. The pasta will continue to cook in the tomato sauce while baking and suck up ALL THAT FLAVOR.

Penne with Five Cheeses from www.whatsgabycooking.com (@whatsgabycookin)

Alright! Off you go. Penne with Five Cheeses HERE WE COME.

Penne with Five Cheeses

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By:
Gaby Dalkin
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0
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Ingredients

  • 1 14- ounce can crushed tomatoes
  • 2 cups heavy cream
  • 1 cup shredded mozzarella cheese
  • ½ cup freshly grated Pecorino Romano
  • ½ cup shredded fontina
  • ¼ cup crumbled goat cheese
  • ¼ cup ricotta cheese
  • 10 fresh basil leaves roughly chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • ½ teaspoon freshly cracked black pepper
  • 1 pound penne pasta
  • 4 tablespoons butter
  • 4 ounces burrata cheese torn into pieces (optional)

Instructions

  • Preheat the oven to 475 degrees F.
  • Bring a large pot of water to a boil.
  • Combine all the first 11 ingredients in a large mixing bowl and combine.
  • Cook the penne for 5 minutes until al dente. It will still be super al dente, but not to fear, it will continue to cook in the cheese mixture while baking. Drain the pasta and add to the ingredients in the mixing bowl, tossing to combine.
  • Transfer the pasta into a large baking dish. Dot with the butter and bake until bubbly and brown on top, about 10-15 minutes. Once you take it out of the oven, top it with the burrata cheese if you're using. Let sit for 10 minutes before serving.
Penne with Five Cheeses: Chef Vision

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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35 comments

  1. Peter M

    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. Tangled Noodle

    Holy cheesiness – five?! With butter and cream? That is one rich, luscious pasta dish!

  3. Henny Verkyk

    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?

  4. Lexi @Lexi’scleankitchen

    You had me at burrata cheese! This looks insane! Comfort food perfection!

  5. Gerry Speirs

    5!!!! You can never have enough cheese in pasta lol. I seriously need to get this going for the family.

  6. Erin

    Six cheeses for sure!! 😀 I would look forward to leftovers every day!

  7. lindsay Cotter

    i think you should have called this “next level penne!” and make it 7 cheeses!

    • Gaby

      yes but don’t add the burrata until you’re ready to eat!

    • Ashley Carter

      Do you suggest baking before freezing?
      Or just boil the pasta and mix everything together?

    • Gaby

      you can boil the pasta and mix everything together and then freeze. and then bake and top with burrata

    • cknpTX

      if frozen, how long would you bake it? would I need to defrost it or just bake from frozen, preferably? Thank you!

    • Gaby

      defrost and then bake!! baking when frozen might make it funky with timing

  8. ND

    I made this last night and it’s an instant fav!!! My husband and I are in love. Thanks! May try adding chicken or sausage next time!

  9. mary beth

    This recipe changed my life years ago when I started making “Ina Gartens” very similar recipe. I have served it at countless get together’s and it is truly delicious!

  10. Meal Plan // Week 33 – What's Gaby Cooking

    […] – Penne with 5 or 6 Cheeses.  And a Green Monster salad on the […]

  11. Marcella

    This was amazing! We added hot Italian sausage…it was spectacular

  12. Colleen

    Slowly cooking my way through your recipes – loved them all but this may be at the top so far! You’re the best, Gaby!

  13. Mel

    This looks incredible! Is there a substitute for ricotta cheese in this dish or could you just leave it out?

  14. Joann

    5 stars
    Definitely five stars for this recipe!! LOVE LOVE LOVE THIS dish! The best part about it is I had somone make it for me. They brought it to a party and I’m not gonna lie, I hid half the dish in the back of the refrigerator so there would be leftovers!! I didn’t even know at first it was a WGC recipe but I couldn’t stop talking about how good it was and finally asked for the recipe and then I just said “of course” when I got the text message and it linked me to Gaby’s site! Make this…or better yet find someone to make it for you! You definitely won’t regret it!!

  15. Lauren

    If making the day before, would you bake and then refrigerate or just mix and bake off the next day?

    • Gaby

      I would make the sauce and pasta, keep them separate, and mix and bake when ready