Penne With 5 Cheeses Ala Barefoot Contessa Ina Garten Recipes

PENNE WITH 5 CHEESES ALA BAREFOOT CONTESSA - INA GARTEN

Steps:

• Preheat oven to 500°F.
• Bring a large pot of salted water to boil and cook penne for just 4 minutes (or until barely al dente, as it will cook more in the oven); drain well.
• Meanwhile, in a very large mixing bowl, combine the cream, crushed tomatoes, cheeses and basil.
• On the show, very fresh buffalo mozzarella was used, and it was cut into slices and then slivered (much like a julienne); I'm sure shredded mozzarella would work just fine.
• Add cooked, drained penne to sauce and stir well.
• On the show, individual shallow serving dishes were filled with the pasta; I'm sure this could be done in a shallow casserole dish too, such as a 13x9 pan.
• Either fill individual dishes with pasta, as above, or fill an entire shallow dish, then dot butter over surface in small pieces.
• Bake in preheated oven for 7 to 10 minutes, until top is browned.
• On the show, the individual dishes were then refrigerated, uncovered, so that they could be reheated later in the evening; unfortunately, no information was given as to how the dish should be reheated (oven temp, time, etc) so, really, your guess is as good as mine.

PENNE WITH FIVE CHEESES

Steps:

• Preheat the oven to 500 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). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.