Four-cheese and tomato baked penne

Name: Four-cheese and tomato baked penne
Prep time: 1200 s
Cook time: 600 s
Total time: 1800 s
Yield: 6 Servings
Cuisine: italian
Ingredients: ½ kg penne; 20 g basil; 400 g canned chopped tomatoes; 80 g freshly-grated Parmesan cheese (divided); 50 g shredded Gruyère cheese; 120 g ball of mozzarella cheese (sliced); 80 g crumbled Gorgonzola cheese; ¾ tsp salt; 350 ml heavy cream; 30 g bread crumbs; 60 g butter

Based on 112 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-6+

½ kg	penne
20 g	basil
400 g	canned chopped tomatoes
80 g	freshly-grated Parmesan cheese (divided)
50 g	shredded Gruyère cheese
120 g	ball of mozzarella cheese (sliced)
80 g	crumbled Gorgonzola cheese
¾ tsp	salt
350 ml	heavy cream
30 g	bread crumbs
60 g	butter

Metric

Imperial

How-To Videos

Utensils

cheese grater
wooden spoon
oven
large casserole dish
large bowl
colander
cutting board
knife
large pot

Enjoy with

Muscat, California
The fullness of a spicy and floral white wine complements the complex flavors of the cheeses.

Nutrition per serving

Cal
722

Protein
27g

Fat
45g

Carb
55g

Step 1/4

Preheat oven to 250°C /475°F. Bring a large pot of salted water to a boil. Parboil pasta for approx. 5 min. Drain and set aside. Coarsely chop basil. Drain excess liquid from tomatoes.

½ kg penne
20 g basil
400 g canned chopped tomatoes

oven
colander
cutting board
knife
large pot

Preheat oven to 250°C /475°F. Bring a large pot of salted water to a boil. Parboil pasta for approx. 5 min. Drain and set aside. Coarsely chop basil. Drain excess liquid from tomatoes.

Step 2/4

Add all of the cheese except for half of the Parmesan to a large mixing bowl.

40 g freshly-grated Parmesan cheese
50 g shredded Gruyère cheese
120 g ball of mozzarella cheese (sliced)
80 g crumbled Gorgonzola cheese

cheese grater
large mixing bowl

Add all of the cheese except for half of the Parmesan to a large mixing bowl.

Step 3/4

Add the basil, salt, heavy cream, tomatoes, and cooked penne; stir to combine.

¾ tsp salt
355 ml heavy cream

wooden spoon

Add the basil, salt, heavy cream, tomatoes, and cooked penne; stir to combine.

Step 4/4

Transfer to casserole dish, sprinkle with reserved Parmesan cheese and breadcrumbs, and dot with butter. Bake at 250°C /475°F until bubbling and golden brown, approx. 10 minutes. Enjoy!

40 g freshly-grated Parmesan cheese
30 g bread crumbs
60 g butter

large casserole dish

Transfer to casserole dish, sprinkle with reserved Parmesan cheese and breadcrumbs, and dot with butter. Bake at 250°C /475°F until bubbling and golden brown, approx. 10 minutes. Enjoy!