Al Forno's Penne with Tomato, Cream, and Five Cheeses


Ready in: 45 minutes
Servings: 4
Very Popular


  • 1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
  • 6 fresh basil leaves, coarsely chopped
  • 1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
  • 2 cups heavy cream
    Milk, Eggs, Other Dairy
  • 3/4 teaspoon kosher salt, plus more for pasta water
    Spices and Seasonings
  • 1/4 pound thinly sliced mozzarella cheese
  • 1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
  • 1 pound penne rigate or conchiglie rigate
    Pasta and Rice
  • 2 tablespoons ricotta cheese
  • 1 cup chopped canned tomatoes in heavy puree
  • 4 tablespoons (1/2 stick) unsalted butter, sliced thinly
    Milk, Eggs, Other Dairy


  • Heat oven to 500 degrees 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.
  • Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes. Dot with the butter, and bake until bubbly and brown on top, 7 to 10 minutes.

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