Katy got this amazing recipe from a friend’s mom (who got it from Barefoot Contessa), and I just had to share. We made it the night before the half marathon (which Katy rocked, as you will see in an upcoming post later this week). I snapped a few quick shots, but I was too busy laughing with friends to take any really great ones!
Penne with Five Cheeses (Barefoot Contessa)
2 c. ½ & ½
1 c. crushed tomatoes in thick tomato puree
½ c. grated Pecorino Romano (1 ½ oz)
½ c. shredded Italian Fontina (1 ½ oz)
¼ c crumbled Italian Gorgonzola
2 T. Ricotta Cheese
¼ lb. grated Mozzarella
6 fresh basil leaves OR 1 heaping T. Pesto
1 lb Penne Regate Pasta
½ stick unsalted butter
Preheat oven to 500
Bring 5 quarts of salted water to a boil.
In a large bowl combine all ingredients EXCEPT the pasta, butter. Mix well
Drop the penne into boiling water, parboil for 5 minutes. Drain well, add to cheese mixture, tossing to combine
Spoon into baking dish (I spray it with Pam 1st), dot with butter & bake 8-10 minutes until top is bubbly & brown. Can sprinkle parmesan on top, if desired.
Oh yes, and this recipe is best followed by some very serious wii playing…