Penne with five cheeses

  • Salt
  • 500g penne rigate pasta
  • 500ml double cream
  • 200ml crushed tomatoes in thick tomato puree
  • 60g freshly grated pecorino romano
  • 60g shredded imported italian fontina
  • 30g crumbled italian gorgonzola
  • 2 tbsps ricotta cheese
  • 120g fresh mozzarella, sliced
  • 6 fresh basil leaves, chopped
  • 60g unsalted butter
1) Preheat the oven to 250C/Gas mark 9. Bring 5L of salted water to a boil in a large saucepan. Add the penne and parboil for about 4 minutes.

2) Meanwhile, combine all the other ingredients except the butter in a large mixing bowl and mix well. Drain the penne well using a colander and add to the ingredients in the mixing bowl, tossing to combine.

3) Divide the pasta mixture among 6 shallow ceramic gratin dishes (375 to 500ml capacity). Dot with butter and bake until bubbly and brown on top, 7 to 10 minutes. Serve hot.

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