This decadent pasta is truly a versatile dish. This pasta casserole is easy enough to make and serve up on a busy weeknight. It takes less than 30 minutes to get this delectable dish on the table. Pair it with a lovely red wine, a crisp green salad and a freshly baked loaf of bread and you have an elegant meal that you can serve to guests. Once they take a bite they will never guess that it took you only minutes to make this delicacy!
Start by gathering together all the ingredients for the dish.
Get a pot of salted water going on the stove, and preheat the oven to 450 degrees.
Cook pasta al dente, according to package directions.
In a large bowl combine basil, Mozzarella, Fontina, Ricotta, Asiago, Gorgonzola, and Pecorino Romano cheeses.
Don’t shell out dollar after dollar at the store every time you need fresh basil for a recipe. Learn how to grow and harvest basil in your garden so that you always have fresh basil on hand when you need it. Basil in one of the easiest herbs to grow from seed! All that’s required is a sunny spot in your garden and a container. This harvesting technique will guarantee you have more than enough basil for all your recipes, with extra to share with family and friends!
Add heavy cream and crushed tomatoes to the cheeses and basil.
Add cooked pasta and stir to combine.
Spread pasta out in a 13×9 inch oven proof casserole dish.
Top evenly with grated Parmesan cheese and dot with butter.
Bake for 15 minutes until hot, bubbly and golden brown.
Serve topped with freshly cracked black pepper.
Pair this pasta with a crisp green salad dressed with a tart Italian dressing. The tartness from the dressing is offset by the creamy rich cheesiness of the pasta and makes for a lovely pairing!
If you have the time and want to really make this a special meal, bake up a fresh loaf of French bread to round out this meal. This recipe is my go to for bread. It is so much easier to make than you imagine. It’s my hands down favorite! Go on…give it a try! You can do it!!!
Creamy, cheesy pasta, a crisp green salad with a loaf of freshly bread! Is there a better food combination on the planet?
7 Cheese Penne Pasta Bake
Ingredients
- Salt to taste
- 2 cups heavy cream
- 15 oz can of crushed tomatoes
- ½ cup Romano cheese, freshly grated
- ½ cup Fontina cheese, freshly shredded
- ½ cup Asiago cheese, freshly shredded
- ¼ cup Gorgonzola cheese, crumbled
- ¼ lb Mozzarella cheese, freshly shredded
- 2 tbsp Ricotta cheese
- 2 tbsp Basil, freshly chopped
- 1 lb Penne pasta
- ½ stick butter
- ½ cup Parmesan cheese
- freshly cracked pepper
Instructions
- Preheat oven to 450°.
- While oven preheats, cook pasta in salted water until al dente, according to package directions.
- In a large bowl, combine chopped Basil leaves, Romano, Fontina, Asiago, Gorgonzola, Ricotta and Mozzarella cheeses.
- Stir in heavy cream, and crushed tomatoes until well conbined.
- Add cooked, drained Penne pasta to the cheese/cream/tomato/basil mixture. Stir well to combine.
- Spread pasta mixture evenly into a 13×9 inch oven proof casserole dish.
- Top with a layer of grated Parmesan cheese.
- Dot with butter and bake for 15 minutes until hot and bubbly and browned on top.
- Top each serving with freshly cracked black pepper.
Did You Make This?
Snap a pic and hashtag it #naturewayblog — I love to see your creations! Don’t forget to comment and leave a review, or tag me on Instagram, Facebook, and Twitter!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial for you, my readers. And don’t forget to subscribe so you never miss out on all the latest that’s happening here at Nature Way. Thank you!
Excellent, what a weblog it is! This weblog presents useful info to us, keep it up.