7 Cheese Penne Pasta Bake
Because sometimes you gotta have ALL the cheese! A creamy, cheesy pasta dish that will have you licking your plate.
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 13x9 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.