Rosalee
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| Thu Jun 05, 2008 5:49 pm Six-Cheese Penne Pasta |
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2 cups of heavy cream
1 (15 ounce) can of crushed tomatoes, drained
1/2 cup (2 ounces) freshly grated Romano cheese
1/2 cup (2 ounces) freshly grated fontina cheese
4 ounces of fresh mozerella cheese, thinly sliced
1/2 cup of crumbled Gorgonzola cheese
1/4 cup of Ricoota cheese
6 basil leaves, chopped
16 ounces of uncooked penne pasta
1/4th cup (1/2 stick) of margarine, cut into pieces
1/2 cup (2 ounce) grated parmesan cheese
Combine the heavy cream, tomatoes, Romano cheese, fontina cheese, mozzerella cheese, Gorgonzola cheese, ricotta cheese and basil in a large bowl and mix well. Cook the pasta using the package directions and drain. Stir the pasta into the cheese mixture and mix well. Divide the pasta mixture among 8 small ramekins or spoon the mixture into a 10 x 15 " baking pan. Dot with butter and sprinkle with parmesan cheese. Bake at 500 degrees for 8-10 minutes or until bubbly and brown.
Serves 8
Rosalee Decker
http://www.homeandgardenparty.com/Home?webid=Rosie
This is the Day that the Lord has made; we shall rejoice & be glad in it |
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