Penne With Five Cheeses Recipes

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PENNE WITH FIVE CHEESES



Penne with Five Cheeses image

This recipe comes from George Germon and Johanne Killeen and their wonderful cookbook Cucina Simpatica.

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

Steps:

  • Preheat the oven to 500 degrees F.
  • Bring 5 quarts of salted water to a boil in a stockpot.
  • Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

PENNE WITH 5 CHEESES ALA BAREFOOT CONTESSA - INA GARTEN



Penne With 5 Cheeses Ala Barefoot Contessa - Ina Garten image

I was watching The Barefoot Contessa earlier this week, and she made this dish. The show was about preparing food ahead of time so that at dinner time, you have very little to do. When I went on the Web to get the recipe, it was nowhere to be found. Luckily, the show was repeated last night, so I was ready, pen in hand. The recipe below is exactly how it was described on the show; it looks delicious and I hope to try it soon. The amount given for the gorgonzola is a guess on my part, as it wasn't specified, nor was the type of cream specified (I'd use regular table cream). She also didn't specify how much basil she used, but it looked like about a quarter-cup. It was mentioned that no salt was needed, as the cheeses are salty enough.

Provided by Lennie

Categories     Penne

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb penne
2 cups cream
1 cup crushed tomatoes (from a can)
1/2 cup freshly grated parmesan cheese (or romano)
2 -4 tablespoons gorgonzola, crumbled
2 tablespoons ricotta cheese
1/2 cup grated fontina
1/4 lb mozzarella cheese (as fresh as possible)
1/4 cup slivered fresh basil leaf
6 teaspoons butter (approximate, butter is to taste)

Steps:

  • Preheat oven to 500°F.
  • Bring a large pot of salted water to boil and cook penne for just 4 minutes (or until barely al dente, as it will cook more in the oven); drain well.
  • Meanwhile, in a very large mixing bowl, combine the cream, crushed tomatoes, cheeses and basil.
  • On the show, very fresh buffalo mozzarella was used, and it was cut into slices and then slivered (much like a julienne); I'm sure shredded mozzarella would work just fine.
  • Add cooked, drained penne to sauce and stir well.
  • On the show, individual shallow serving dishes were filled with the pasta; I'm sure this could be done in a shallow casserole dish too, such as a 13x9 pan.
  • Either fill individual dishes with pasta, as above, or fill an entire shallow dish, then dot butter over surface in small pieces.
  • Bake in preheated oven for 7 to 10 minutes, until top is browned.
  • On the show, the individual dishes were then refrigerated, uncovered, so that they could be reheated later in the evening; unfortunately, no information was given as to how the dish should be reheated (oven temp, time, etc) so, really, your guess is as good as mine.

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