Baked Penne with Five Cheeses
Creamy and cheesy, an easy yet elegant Italian mac and cheese dish everyone is sure to love!
Ingredients
- 1 pound penne pasta
- 2 cups heavy cream
- 1 15 ounce can petite diced tomatoes partially drained
- 1/2 cup Fontina cheese grated
- 1/2 cup Pecorino Romano cheese grated
- 1/2 cup provolone cheese grated
- 3 Tbsp ricotta cheese
- 1 8 ounce pkg fresh mini mozzerella balls
- 1 tsp dried oregano
- 2 tsp fresh parsley chopped fine
- 1 tsp garlic salt
- 1 tsp black pepper
- 4 Tbsp cold butter
Instructions
- Preheat oven to 375°. Bring large pot of salted water to a boil on top of stove. Drop penne into pot and parboil for 8 minutes. Drain well in a colander.
- While pasta is cooking, put remainder of ingredients except the butter in a large bowl. When pasta is done, add to bowl of ingredients and stir to combine.
- Place pasta mixture in greased large rectangular baking dish. Dot on top of the pasta with the cold butter. At this point, you can freeze for later if desired.
- Cover and bake for 20 minutes. Uncover and cook until hot, bubbly, and slightly browned on top, approximately 25 more minutes. Enjoy!