Baked Four-Cheese Pasta With Tomatoes And Basil

More from this source
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

Bread Crumb Topping

1/4 cup grated parmesan cheese (1/2 ounce)

1 tablespoon table salt

1/4 teaspoon table salt

Pasta and Cheese Sauce

2 teaspoons unsalted butter

1 (14 1/2 ounce) can diced tomatoes , drained

1 lb penne pasta

1 1/2 cups heavy cream

12 slices white bread, with crusts torn into quarters

4 ounces Fontina cheese , shredded (about 1 cup)

1/4 cup coarsely chopped fresh basil leaf

1/8 teaspoon ground black pepper

1/4 teaspoon ground black pepper

3 ounces gorgonzola , crumbled (about 3/4 cup)

1/2 cup grated pecorino romano cheese (1 ounce)

2 teaspoons unbleached all-purpose flour

You might also like

Four-Cheese Baked Penne
Self Magazine
Roasted Butternut Penne With Pistachio Pesto
Sprouted Kitchen
Broccoli And Cheese Penne Recipe
Food Republic
Mushroom Ricotta Fettuccine
Veggie Num Num
Tomato, Broccoli & Mozzarella Pasta Casserole
The Kitchn
Pasta With 5-Minute Cherry Tomato Sauce
Pamela Salzman
Lemon Chicken Pasta
Framed Cooks
Baked Ziti
Spoon Fork Bacon
Speedy Pasta In A Pan
The Family Dinner
Angel Hair Pasta With Trees And Cheese
The Family Dinner