0 recipes from contoocook and beyond


2 cups heavy cream
l cup crushed tomatoes in thick tomato puree
l/2 cup grated pecorino romano (l-l/2 ozs.)
l/2 cup shredded Italian fontina
l/4 cup crumbled Italian gorgonzola
2 tbsps. ricotta cheese
l/4 lb. fresh mozzarella sliced
6 fresh basil leaves, chopped
l lb. penne pasta
4 tbsps. butter
Heat oven 500. Bring 5 qts. salted water to boil. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into thse water andparboil for 4 mins. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mix among 6 shallow ceramic gratyin dishes. Dot with the butter and bake until bubbly and brown on top, 7 to l0 mins.
You can double the gorgonzola and add l/2 cup grated parmesan cheese.
Serves 6 Contessa cookbook

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