Penne With Five Cheeses Recipe

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Ina Garten on Food Network
Nutrition per serving    (USDA % daily values)
CAL
712
FAT
150%
CHOL
103%
SOD
21%

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Ingredients for 6 servings

2 tablespoons ricotta cheese

1 cup crushed tomatoes in thick tomato puree

6 fresh basil leaves, chopped

4 tablespoons (1/2 stick) unsalted butter

1 pound imported penne rigate pasta

2 cups heavy cream

1/4 pound fresh mozzarella, sliced

1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)

1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)

Kosher salt

1/2 cup shredded imported Italian fontina (1 1/2 ounces)

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