Four-cheese and tomato baked penne

Four-cheese and tomato baked penne

Based on 99 ratings

Difficulty

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

Ingredients

Servings:-6+
½ kg 
penne
20 g 
basil
400 g 
canned chopped tomatoes
80 g 
freshly-grated Parmesan cheese (divided)
50 g 
shredded Gruyère cheese
120 g 
ball of mozzarella cheese (sliced)
80 g 
crumbled Gorgonzola cheese
¾ tsp 
salt
350 ml 
heavy cream
30 g 
bread crumbs
60 g 
butter
Metric
Imperial
  • ½ kg penne
  • 20 g basil
  • 400 g canned chopped tomatoes
  • 80 g freshly-grated Parmesan cheese (divided)
  • 50 g shredded Gruyère cheese
  • 120 g ball of mozzarella cheese (sliced)
  • 80 g crumbled Gorgonzola cheese
  • ¾ tsp salt
  • 350 ml heavy cream
  • 30 g bread crumbs
  • 60 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
  • 20 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
  • 50 shredded Gruyère cheese
  • 120 ball of mozzarella cheese (sliced)
  • 80 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
  • 60 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!