Penne With 5 Cheeses Ala Barefoot Contessa - Ina Garten

Recipe by Lennie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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