Recipe by skitchen kitchen
I got this recipe on a package of Stella Brand cheese. We love it because it is so fresh, rich and robust tasting. It is great when you want something hearty, but without meat, although we have added cooked chicken to it before. We decided the original recipe was a little dry, so we added the cream cheese. It is easy to throw together too.
Top Review by JackieMarie
This was amazing! We are big blue cheese fans, so this recipe w/the gorgonzola was a sure hit. I made a few changes. I did not add the salt because of how salty romano cheese is. I couldn't find roasted peppers so I just chopped up 2 peppers that I had and added 1/2 cup of chicken broth to replace the liquid from the roasted peppers. I also added cooked chicken to the mix and it was delicious! Oh yeah, for the last 5 minutes of baking I put the oven on broil so the cheese would brown a bit. My kids didn't care for it, but they are picky so it doesn't matter! I will definately be making this again for me and my DH! Thanks!
- 1 lb penne pasta, uncooked
- 1 cup heavy cream
- 1⁄2 teaspoon salt
- 12 ounces roasted red peppers
- 1⁄2 lb Baby Spinach
- 1 1⁄4 cups romano cheese
- 3⁄4 cup gorgonzola
- 8 ounces cream cheese or 8 ounces neufchatel cheese
Directions See How It's Made
- Heat oven to 350°F Cook pasta following instructions on package. Unwrap cream cheese and microwave for 20 seconds to soften it. Combine cream cheese, heavy cream, salt, red peppers (sliced), red pepper liquid, spinach and half the romano (shredded) and gorgonzola (crumbled) cheeses. Drain pasta well and toss with the red pepper mixture. Spread into a 13"x9"x2" casserole dish. Bake covered for 15 minutes. Remove from oven and sprinkle remaining cheese to top. Return to oven and bake for the final 5 minutes. Serve warm.