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Four-cheese and tomato baked penne

Four-cheese and tomato baked penne

Based on 165 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

Difficulty

Easy 👌
20
min.
Preparation
10
min.
Baking
0
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

Utensils

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

How-To Videos

How to grate cheese

How to cook pasta

Nutrition per serving

Cal
722
Protein
27 g
Fat
45 g
Carb
55 g

  • 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!

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