4 Cheese Tomato and Cream Penne Bake

4 Cheese Tomato and Cream Penne Bake

4 Cheese Tomato and Cream Penne Bake 

🕒 Prep & Cook Time: 40 min | Serves 4-6

Ingredients
  • 1 ½ cup heavy cream
  • 14.5 oz chopped canned tomatoes
  • 3/4 cup freshly grated pecorino Romano cheese
  • 3/4 cup coarsely shredded Fontina cheese
  • 2 tablespoon ricotta cheese
  • 3/4 cup thinly sliced mozzarella cheese, plus more for topping
  • 3/4 teaspoon kosher salt, plus more for pasta water
  • 12 fresh basil leaves, coarsely chopped
  • 12 oz Brami penne 
  • 3 tablespoon unsalted butter, cubed
Instructions
  1. Heat oven to 500°F.
  2. Bring a large pot of salted water to a boil.
  3. In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine.
  4. Once the water is boiling, add 2 tbsp of sea salt and parboil for 4 minutes. Drain in a colander.
  5. Add pasta to the mixing bowl, stirring to combine.
  6. Add pasta mixture to a medium sized baking dish (8x10). Dot the cubed butter, sprinkle a layer of mozzarella cheese, and bake until bubbly and brown on top, about 13-15 minutes.
  7. Remove from the oven and let rest 10–15 minutes before serving.

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