Four-cheese and tomato baked penne
Ingredients
Sign up for a free month of Plus membership!
Try out exclusive features in our app! No credit card required.
Start your free month nowUtensils
oven, colander, cutting board, knife, large pot, cheese grater, large mixing bowl, wooden spoon, large casserole dish
Nutrition per serving
Step 1/ 4
- ⅛ kg penne
- 6⅔ g basil
- 133⅓ g 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
- 13⅓ g freshly-grated Parmesan cheese
- 16⅔ g shredded Gruyère cheese
- 40 g ball of mozzarella cheese (sliced)
- 26⅔ g 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
- ¼ tsp salt
- 118⅓ ml heavy cream
- wooden spoon
Add the basil, salt, heavy cream, tomatoes, and cooked penne; stir to combine.
Step 4/ 4
- 13⅓ g freshly-grated Parmesan cheese
- 10 g bread crumbs
- 20 g butter
- large casserole dish
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!
Enjoy your meal!
Sign up for a free month of Plus membership!
Try out exclusive features in our app! No credit card required.
Start your free month now