Tuesday, August 30, 2022

Pasta with Tomato & 4 Cheeses

Yes, I made Baked Macaroni in August! I really like having meals made on the weekend that just need to be baked or reheated on a work night.

This recipe received rave reviews from both sides of the table.

This recipe is my version of something I saw on Food 52. I really like the addition of Gorgonzola Cheese. It added a depth of flavor that my usual Baked Macaroni does not have. The Food 52 recipe called for heavy cream. I opted for Ricotta instead. Nice choice. 

The baking directions are different on my recipe. I did not pre bake this. Chris put it in a preheated oven (350˚F) for about 35 minutes.

1 cup chopped canned tomatoes in heavy puree
1/2 cup freshly grated pecorino Romano Cheese
1/2 cup coarsely shredded Mozzarella
1/4 cup crumbled Gorgonzola Cheese
1/2 cup ricotta cheese
1/2 teaspoon kosher salt, plus more for pasta water
4 fresh basil leaves, coarsely chopped
1/2 pound penne rigate or conchiglie rigate
4 tablespoons (1/2 stick) unsalted butter, sliced thinly

Preheat oven to 350˚F.

Bring a large pot of salted water to a boil.

In a mixing bowl, combine all ingredients except the pasta and butter.
Stir well to combine.

Drop the pasta into the boiling water and parboil for 4 minutes.
Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Place in a shallow (1-inch) layer in larger baking dishes.
Dot with the butter, and bake until bubbly and brown on top, 15 minutes.

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