We all loved this but, unfortunately, it doesn’t reheat well. I was so excited for the leftovers the next day, too. Oh well – that just means we get to eat it all next time. The only thing he changed was the cooking method. We don’t own enough large ramekins to make individual servings, so we put the pasta and sauce in a large baking dish and baked it at 350 for about 20 minutes, until the sauce was bubbling.
Penne with Five Cheese
From Ina Garten
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound penne rigate pasta
Preheat the oven to 350 degrees.
Combine all the ingredients except the penne in a large mixing bowl. Mix well.
Cook the penne in boiling, salted water until al dente (1 or 2 minutes less than the recommended cooking time on the package). Drain well in a colander, then add to the ingredients in the mixing bowl, tossing to combine.
Add the pasta to a large baking dish (9×13 or larger). Bake for 20 minutes, until the sauce is bubbly and the edges are beginning to brown. Allow to cool for a few minutes before serving.
Note: due to the cream in the sauce, this doesn’t reheat well.