Four-cheese and tomato baked penne

Four-cheese and tomato baked penne

Lesli, media researcher


„This is the perfect after work comfort food: it’s both cheesy and easy, it doesn’t get better than that!“

Difficulty

Easy 👌
20
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
½ kg
penne
1
small bunch fresh basil
400 g
canned chopped tomatoes
80 g
freshly-grated Parmesan cheese (divided)
40 g
shredded Gruyère cheese
120 g
ball of mozzarella cheese (sliced)
85 g
crumbled Gorgonzola cheese
¾ tsp
salt
355 ml
heavy cream
30 g
bread crumbs
55 g
butter
Metric
Imperial
  • ½ kg penne
  • 1  small bunch fresh basil
  • 400 g canned chopped tomatoes
  • 80 g freshly-grated Parmesan cheese (divided)
  • 40 g shredded Gruyère cheese
  • 120 g ball of mozzarella cheese (sliced)
  • 85 g crumbled Gorgonzola cheese
  • ¾ tsp salt
  • 355 ml heavy cream
  • 30 g bread crumbs
  • 55 g butter

Utensils

  • cheese grater
  • wooden spoon
  • oven
  • large casserole dish
  • large bowl
  • colander
  • cutting board
  • knife
  • large pot

Enjoy with

Muscat, California
The fullness of a spicy and floral white wine complements the complex flavors of the cheeses.

Nutrition per serving

Cal
722
Protein
27g
Fat
45g
Carb
55g

Step 1/4

Preheat oven to 250°C /475°F. Bring a large pot of salted water to a boil. Parboil pasta for approx. 5 min. Drain and set aside. Coarsely chop basil. Drain excess liquid from tomatoes.
  • ½ kg penne
  • 1 small bunch fresh basil
  • 400 canned chopped tomatoes
  • oven
  • colander
  • cutting board
  • knife
  • large pot

Preheat oven to 250°C /475°F. Bring a large pot of salted water to a boil. Parboil pasta for approx. 5 min. Drain and set aside. Coarsely chop basil. Drain excess liquid from tomatoes.

Step 2/4

Add all of the cheese except for half of the Parmesan to a large mixing bowl.
  • 40 freshly-grated Parmesan cheese
  • 40 shredded Gruyère cheese
  • 120 ball of mozzarella cheese (sliced)
  • 85 crumbled Gorgonzola cheese
  • cheese grater
  • large mixing bowl

Add all of the cheese except for half of the Parmesan to a large mixing bowl.

Step 3/4

Add the basil, salt, heavy cream, tomatoes, and cooked penne; stir to combine.
  • ¾ tsp salt
  • 355 ml heavy cream
  • wooden spoon

Add the basil, salt, heavy cream, tomatoes, and cooked penne; stir to combine.

Step 4/4

Transfer to casserole dish, sprinkle with reserved Parmesan cheese and breadcrumbs, and dot with butter. Bake at 250°C /475°F until bubbling and golden brown, approx. 10 minutes. Enjoy!
  • 40 freshly-grated Parmesan cheese
  • 30 bread crumbs
  • 55 butter

Transfer to casserole dish, sprinkle with reserved Parmesan cheese and breadcrumbs, and dot with butter. Bake at 250°C /475°F until bubbling and golden brown, approx. 10 minutes. Enjoy!