Oh hello there friends!
It’s been ages since I spoke to you! Or at least it feels that way. I had it all planned out, trust me I did….
But then I went to Florida and the sun sort of addled my brain. The polar vortices pretty much left me perpetually grumpy, not to mention the few little teases of warmer weather we had prior to my vacation.
So when you end up in Florida, and the sun is actually out for more than an hour, and feels warm, you sort of just walk around stupidly grinning and feeling the fresh air on your skin.
Throw in that your mom makes all your favorite meals and Dad lets you ride his horse, Daisy, there really was no way I would be able to focus on anything.
But I’m back in dreary NJ and I have the perfect way to brighten your days! Are you stuck in this gloom and doom as well? Are they calling for snow again near you?
FIX IT WITH CHEESE!
Seriously, this penne with five cheese is a gift from the cheese gods. Also, to answer your immediate follow-up question to that sentence:
Yes, there are cheese gods. They are pretty rad and we are bffls. They make sure that the terrible Stop and Shop by me has plenty of goat cheese and Gruyère.
Though the inspiration for this dish comes from my mom. Every once in a while, she would whip out Ina Garten’s Comfort Food Cookbook and present our family with her “Penne with Five Cheeses”. Now Ina went fully Italian and kept her cheeses to mozzarella, Fontina, Gorgonzola etc.
But I’ve decided to kick it up several notches with all my favorite types of cheese. Since, obviously, my favorite cheeses are the best cheeses.
I’ve definitely written the word cheese so many times already that it now looks like I am spelling it incorrectly.
But let’s get into specifics! In this decadent dish you will find Gruyère, Asiago, Ricotta, Goat Cheese, and White Cheddar. It also comes together with so little effort for such a big payoff, it may easily become your new favorite Sunday Dinner.
Though, let’s be clear: there is a ton of cheese up in here. And heavy cream. And butter.
Lots of butter.
I did mention it’s inspired by Ina Garten and my Italian-American mother, right? Butter makes everything better.
So, perhaps keep it to every other Sunday to avoid your cholesterol skyrocketing.
I will do my best not to eat it every single day, but I can’t make any promises.
If it snows tomorrow, creamy, cheesy pasta will be
shoveled into my mouth happening.
I’ll be back soon with a whole slew of new posts on sweet treats and savory dishes, so be sure to check back often!
Penne with Five Cheeses
- 1 lb penne pasta
- 2 cups heavy cream
- 1/2 cup shredded Gruyere cheese
- 1/4 cup shredded White Cheddar cheese
- 1/2 cup shredded Asiago cheese
- 1/4 cup crumbled goat cheese
- 2 tbsp ricotta
- 1 cup crushed tomatoes in tomato puree
- 2 tsp dried italian seasoning
- 4 tbsp butter, cut into small squares
- Preheat oven to 450 degrees and grease a large casserole dish (such as 9×12). Bring a large pot of salted water to a boil and cook penne for about 4 minutes (it will finish cooking in the oven!)
- Combine all cheeses, along with the tomatoes and seasoning in a large bowl and whisk to combine. Once pasta has cooked, drain and stir into the cheese mixture.
- Pour everything into the prepared casserole dish and bake at 450 for 5 minutes, then stir once, dot with butter, and finish baking for 5 minutes or until cheese is bubbly and slightly browned.
- If desired, throw under broiler for just a minute or two to achieve a more browned effect.
- Serve immediately but be careful, it will be extremely hot!
Inspired by Ina Garten