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
- Heat oven to 500°F.
- Bring a large pot of salted water to a boil.
- In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine.
- Once the water is boiling, add 2 tbsp of sea salt and parboil for 4 minutes. Drain in a colander.
- Add pasta to the mixing bowl, stirring to combine.
- 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.
- Remove from the oven and let rest 10–15 minutes before serving.
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