Tonight's Dinner: Five cheese penne
Cheese is always a necessary ingredient in pasta dishes. Add five different kinds and this pasta casserole becomes a deliciously cheesy dish that everyone will love.
Let me tell you why I love Jet Blue. They're almost always on time and they have Directv at every one of their seats. What's so great about Directv? I can watch the Food Network the whole flight, which I love. There are some great shows, and I always get at least one or two ideas for some delicious recipes. My last flight was no exception. While floating through the clouds, I watched Ina Garten put together some fantastic pasta dishes, including this awesome five cheese casserole. Just watching her sprinkle Romano and Gorgonzola cheeses over al dente penne made me want to jump out of the plane and recreate the same casserole. So, that's exactly what I did. As soon as we got home, I jumped in the car, ran to the store, bought all the ingredients and made the casserole. It was so, so good. All that melted cheese and that thick rich cream... it was out of this world. And the best part was it only took 30 minutes to make.
Five Cheese Penne
- 2 cups heavy cream
- 1 cup tomatoes, diced
- 1/2 cup Romano cheese, shredded
- 1/2 cup Fontina cheese, shredded
- 1/4 cup Gorgonzola cheese, crumbled
- 2 tablespoons ricotta cheese
- 1/4 pound fresh mozzarella, sliced
- 6 fresh basil leaves, chopped
- 1 pound penne pasta, cooked to al dente
- 4 tablespoons unsalted butter
- Preheat oven to 500 degrees F.
- Combine all the ingredients except the penne and butter in a large bowl and mix well. Add the penne and toss until well coated.
- Pour pasta mixture into a 2-3 quart casserole dish. Dot with butter and bake for 15-20 minutes or until browned and bubbly. Serve immediately with your favorite crusty bread.