Oh man. This. Was. Good! Who would have thought this dish was so easy and quick?! Hubs liked it so much, he had his first serving and then started eating some more right out of the baking dish!
I was a little concerned what the blue cheese would taste like in this dish, but it really wasn't overpowering since there is only 1/4 cup. You can't really taste it at all, just an extra little salty bite.
I may add some chicken or sausage to it next time to make it more of a meal in itself. We served this on the side of some grilled chicken.
- Kosher salt
- 2 cups heavy cream - I used Half n Half
- 1 cup crushed tomatoes in thick tomato puree - I used 2 cups
- 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
- 1/2 cup shredded imported Italian fontina (1 1/2 ounces) - I used Asiago
- 1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
- 2 tablespoons ricotta cheese
- 1/4 pound fresh mozzarella, sliced - I shredded
- 6 fresh basil leaves, chopped
- 1 pound imported penne rigate pasta
- 4 tablespoons (1/2 stick) unsalted butter
DirectionsPreheat the oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.
Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
Pour mixture into a 9x13 casserole dish. Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.