Penne with Five Cheeses
Original recipe by Ina Garten, "Barefoot Contessa Family Style" cookbook, pg. 89
Recipe adapted by Kitchen Groovy
Kosher Salt
2 C heavy cream
1 C crushed tomatoes
3/4 C Pecorino Romano cheese, freshly grated
1 C Italian Fontina cheese, freshly shredded
1/2 C Gorgonzola cheese, crumbled
2 T ricotta cheese (heaping tablespoons!)
1/4 lb. fresh mozzarella cheese, sliced
1 C brocolli florets, chopped small
6 fresh basil leaves, chopped
1 lb. penne pasta (I used mini penne)
4 T unsalted butter, diced
Preheat the oven to 450 degrees.
Bring salted water to a boil in a stockpot. Boil penne for about 6-7 minutes.
Combine all the ingredients except the penne and butter in a large mixing bowl - mix well.
Drain pasta in a colander and add to the ingredients in the mixing bowl, tossing to combine.
Place the mixture into a 9x13 baking dish and bake for about 20 minutes.