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Barefoot Contessa Penne Recipe

See original recipe at: foodfanatic.com
kept byfoodfanatic
recipe byfoodfanatic.com
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Ingredients: 

kosher salt
2 cups heavy cream
1 cup crushed tomatoes
1/2 cup pecorino romano, grated
1/4 cup italian gorgonzola, crumbled
2 tablespoons ricotta cheese
1/4 pound mozzarella cheese, sliced
6 basil leaves, chopped
1 pound penne
4 tablespoons unsalted butter

  1. Preheat the oven to 500.
  2. Bring five quarts of salted water to a boil in a stockpot.
  3. Mix in all the ingredients - except the penne and butter - in a large mixing bowl.
  4. Drop the penne into the boiling water and parboil for four minutes.
  5. Drain very well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
  6. Divide the pasta mixture among six shallow ceramic gratin dishes (one-and-a-half to two cup capacity).
  7. Dot with the butter and bake until bubbly and brown on top. Should take between seven and 10 minutes
  8.  
See original recipe at foodfanatic.com

 

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