*  Exported from  MasterCook  *
 
                 Penne With Tomato, Cream, And Five Cheeses
 
 Recipe By     : Lisa-Fabfood
 Serving Size  : 1    Preparation Time :0:00
 Categories    : To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          heavy cream
    1      cup           choped canned tomatoes in heavy puree
      1/2  cup           freshly grated Pecorino Romano -- (one and one-half
                         -- ounces)
      1/2  cup           coarsely shredded Fontina -- (one and one-half
                         -- ounces)
    4      tablespoons   crumbled Gorgonzola -- (one and one-half
                         -- ounces)
    2      tablespoons   Ricotta
    2      small         fresh Mozzarella cheeses -- sliced (one-quarter
                         -- pound)
      3/4  teaspoon      Kosher salt
    6                    basil leaves -- chopped
    1      pound         imported Penne Rigate
    4      tablespoons   unsalted butter -- (1 and one-half
                         -- sticks)
 
 1.  Preheat the oven to 500 degrees 2.  Bring 5 quarts of salted water to a
 boil in a stockpot.  3.  In a mixing bowl, combine all the ingredients except
 the penne and butter.  Stir well to combine.  4.  Drop the penne into the
 boiling water and parboil for 4 minutes.  Drain in a colander and add to the
 ingredients in the mixing bowl, tossing to combine.  5.  Divide the pasta
 mixture among six to eight individual, shallow, ceramic gratin dishes (1 and
 one-half to 2 cup capacity).  Dot with the butter and bake until bubbly and
 brown on top, 7 to 10 minutes.
 
 Posted To Fabfood September 1998~Busted With 2.0 by <melizajane@aol.com>
 
 
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