*  Exported from  MasterCook  *

               Penne With Tomato, Cream, And Five Cheeses

Recipe By     : Lisa-Fabfood
Serving Size  : 1    Preparation Time :0:00
Categories    : To Post

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      cups          heavy cream
  1      cup           choped canned tomatoes in heavy puree
    1/2  cup           freshly grated Pecorino Romano -- (one and one-half
                       -- ounces)
    1/2  cup           coarsely shredded Fontina -- (one and one-half
                       -- ounces)
  4      tablespoons   crumbled Gorgonzola -- (one and one-half
                       -- ounces)
  2      tablespoons   Ricotta
  2      small         fresh Mozzarella cheeses -- sliced (one-quarter
                       -- pound)
    3/4  teaspoon      Kosher salt
  6                    basil leaves -- chopped
  1      pound         imported Penne Rigate
  4      tablespoons   unsalted butter -- (1 and one-half
                       -- sticks)

1.  Preheat the oven to 500 degrees 2.  Bring 5 quarts of salted water to a
boil in a stockpot.  3.  In a mixing bowl, combine all the ingredients except
the penne and butter.  Stir well to combine.  4.  Drop the penne into the
boiling water and parboil for 4 minutes.  Drain in a colander and add to the
ingredients in the mixing bowl, tossing to combine.  5.  Divide the pasta
mixture among six to eight individual, shallow, ceramic gratin dishes (1 and
one-half to 2 cup capacity).  Dot with the butter and bake until bubbly and
brown on top, 7 to 10 minutes.

Posted To Fabfood September 1998~Busted With 2.0 by <[email protected]>


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