Four-cheese and tomato baked penne

Four-cheese and tomato baked penne

Based on 200 ratings

Difficulty

Easy 👌

Preparation

20 min

Baking

10 min

Resting

0 min

Ingredients

2Servings
kg
penne
6⅔ g
basil
133⅓ g
canned chopped tomatoes
26⅔ g
freshly-grated Parmesan cheese (divided)
16⅔ g
shredded Gruyère cheese
40 g
ball of mozzarella cheese (sliced)
26⅔ g
crumbled Gorgonzola cheese
¼ tsp
salt
116⅔ ml
heavy cream
10 g
bread crumbs
20 g
butter
MetricImperial

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 grate cheese

how-to-cook-pasta

How to cook pasta

Nutrition per serving

Cal722
Fat45 g
Protein27 g
Carb55 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.
    • kg penne
    • 6⅔ g basil
    • 133⅓ 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.
    • 13⅓ g freshly-grated Parmesan cheese
    • 16⅔ g shredded Gruyère cheese
    • 40 g ball of mozzarella cheese (sliced)
    • 26⅔ 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.
    • ¼ tsp salt
    • 118⅓ 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!
    • 13⅓ g freshly-grated Parmesan cheese
    • 10 g bread crumbs
    • 20 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!

  • Enjoy your meal!

    Four-cheese and tomato baked penne

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