This Barefoot Contessa penne recipe is quick and easy to make. We’re big fans of the woman behind it.
Barefoot Contessa Penne Recipe
This Barefoot Contessa penne recipe is quick and easy to make. We’re big fans of the woman behind it.
Ingredients
- Kosher Salt
- 2 cups Heavy Cream
- 1 cup Crushed Tomatoes
- 1/2 cup Pecorino Romano Cheese grated
- 1/4 cup Italian Gorgonzola crumbled
- 2 tablespoons Ricotta Cheese
- 1/4 pound Mozzarella Cheese sliced
- 6 Fresh Basil Leaves chopped
- 1 pound Penne
- 4 tablespoons Unsalted Butter
Instructions
- Preheat the oven to 500.
- Bring five quarts of salted water to a boil in a stockpot.
- Mix in all the ingredients – except the penne and butter – in a large mixing bowl.
- Drop the penne into the boiling water and parboil for four minutes.
- Drain very well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
- Divide the pasta mixture among six shallow ceramic gratin dishes (one-and-a-half to two cup capacity).
- Dot with the butter and bake until bubbly and brown on top. Should take between seven and 10 minutes.
Nutrition
Calories: 724kcalCarbohydrates: 63gProtein: 19gFat: 45gSaturated Fat: 23gSodium: 31mgFiber: 3gSugar: 1g
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