Four-cheese and tomato baked penne
Difficulty
Easy 👌20
min.
Preparation
10
min.
Baking
0
min.
Resting
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 |
Metric
Imperial
How-To Videos
Utensils
- oven
- colander
- cutting board
- knife
- large pot
- cheese grater
- large mixing bowl
- wooden spoon
- large casserole dish
Nutrition per serving
Cal
722
722
Protein
27 g
27 g
Fat
45 g
45 g
Carb
55 g
55 g
Step 1/4
- 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
- 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
- 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
- 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!
in Berlin