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 134 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

How to grate cheese

How to cook pasta

Utensils

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

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!