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
- This recipe is vegetarian
- Produce
- Basil, fresh leaves (6)
- Tomatoes in thick tomato puree (1 cup)
- Cooking & Baking
- Salt (1)
- Pasta & Grains
- Penne rigate pasta (1 pound)
- Dairy
- Heavy cream (2 cups)
- Italian fontina (1/2 cup)
- Italian gorgonzola (1/4 cup)
- Mozzarella, fresh (1/4 pound)
- Pecorino romano (1/2 cup)
- Ricotta cheese (2 tablespoons)
Preparation
Read recipe preparation on whatsgabycooking.com
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Recipe Stats
Published March 28, 2009 (3 years ago).
15 people saved this recipe.
