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This delicious five-cheese pasta dish is super easy to put together, can be made ahead and includes quality ingredients that everyone loves. The Nugget DEVOURED this and even stood at the empty casserole dish scraping the bits from the side of the dish. In fact, one of the first comments when we heard was “put this in the dinner rotation.” Can’t ask for a better review than that!

Penne with Five Cheeses | The Barefoot Contessa
We found this dish out of necessity – and we’re so glad we did. Cindy had to make a pasta dish for a dinner party, and when we need a “no fail” dish, we turn to Ina Garten, The Barefoot Contessa. Needless to say, this dish was a hit at the party, and is now a hit in our home.


This is more than our usual four or five ingredient list, but trust us, it is a simple dish to assemble. We wouldn’t share if it was too hard to put together!


All five of these glorious cheeses – just waiting to melt together into a heavenly mix.


Mix all ingredients in one big bowl. See what we mean when we say super easy?!


Pour into a casserole dish and dot with little butter pieces… because all that cream and five cheeses just aren’t enough! Did we mention this isn’t a skinny dish?


Bake until the edges are bubbling and the center is hot.


Is your mouth watering? The five cheeses and fresh basil make this dish smell like something out of a little Italian restaurant. And the taste? Mangia bene!

Here’s the recipe
Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

Preheat the oven to 400 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity), or pour into one large casserole dish. Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes in ramekins or 10 – 15 minutes in a casserole dish.

Nom. nom. nom.