Penne With 5 Cheeses Ala Barefoot Contessa - Ina Garten
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 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)
directions
- 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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Reviews
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I omitted the gorgonzola as I don't like any "blue" cheese. And I was afraid when I grated the Fontina because it smelled so bad (first time to buy and use it). But the outcome was delicious. I didn't use a large bowl, I just mixed all the ingredients in a 9X13 pan and then added the penne and baked it (saved washing one bowl). I did use fresh mozarella from Costco. Very rich and creamy and just as good, or better, than Olive Garden's 5 Cheese Baked Ziti.
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Made this again but this time with the actual recipe in hand - this recipe is almost as in her handbook except she uses 1/4 cup crumbled Gorgonzola (1.5 ozs) and she just notes to use a heavy cream. She notes in her book that she likes to double the gorgonzola and add 1/2 c of grated parmesan cheese (the recipe itself asks for Pecorino Romano). Turned on quite a few people to this recipe.
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Really great, decadent recipe! Sinfully delicous (due to VERY high caloric count!) Hubby and I both agreed that this is company-worthy but we would probably add some grilled chicken and sundried tomatoes to it next time as a truly perfect pasta dish. It was very rich and yummy but needed that little extra punch with some meat. Also, used regular mozzarella and a teaspon of dried basil (didn't have any fresh)and it worked out fine.
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RECIPE SUBMITTED BY
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