Penne with Five (or Six) Cheeses

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 (@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 (@whatsgabycookin)

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

Penne with Five Cheeses

Author: Gaby Dalkin
4.9 from 8 votes
You heard that right… Penne with Five Cheeses. FIVE KINDS OF CHEESE GUYS. We’ve reached a new level of goals!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Servings 8 people


  • 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)


  • 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.


This is decadent while not being over the top. It's perfect for a crowd!

Nutrition Information

Calories: 646kcal | Carbohydrates: 49g | Protein: 22g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 689mg | Potassium: 377mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1631IU | Vitamin C: 5mg | Calcium: 357mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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


  1. 5 stars
    This is one of my favorite recipes! A guaranteed crowd-pleaser AND it received the stamp of approval from my Italian husband

    1. yes!! absolutely! but maybe skip the burrata on top and add that once she thaws it if she wants

  2. 5 stars
    Would never have thought of this combination of cheese but it is so flavorful, especially with the fresh basil. Yum.

  3. 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!!

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

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

  6. 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!

  7. 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!

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