Penne With Three Cheeses Recipes

BAKED PENNE WITH THREE CHEESES

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
• In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
• Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
• Pour the sauce over the pasta and top with the breadcrumbs.
• Bake for about 40 minutes, until the top turns a golden brown.

PENNE WITH FIVE CHEESES

Steps:

• Preheat the oven to 500 degrees F.
• Bring 5 quarts of salted water to a boil in a stockpot.
• Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
• Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
• Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

PENNE WITH THREE CHEESES

Steps:

• Mix the ricotta, cream and garlic together.
• Put in a pan with the tomato, cilantro and pepper flakes.
• Warm over medium heat, then add the mozarella and 2-3 Tblsp of the parmesan.
• Heat over low heat until the mozarella is melted.
• Add the cooked penne to the pan and heat gently, mixing carefully.
• Serve in wide soup bowls.
• Garnish with chopped parsley and reserved parmesan.

PENNE WITH 3 CHEESES & PORCINI SAUCE

Steps:

• Heat large saucepot of water to boiling over high heat.
• Add pasta and cook 2 minutes less than label directs.
• Drain and return to pot with pat of butter.
• Meanwhile, preheat oven to 375°F
• In microwave-safe 4-cup liquid measuring cup or medium bowl, heat water in microwave oven on High 1 ½-2 minutes or until boiling.
• Stir in porcini mushrooms; let stand 15 minutes.
• With slotted spoon, remove porcini; rinse to remove any grit.
• Finely chop and set aside.
• Strain soaking liquid through sieve lined with paper towel and set aside.
• In saucepan, melt butter over medium heat. Add onion and cook 8-9 minutes or until tender and lightly browned, stirring occasionally.
• Stir in porcini and thyme.
• Sprinkle flour over onion mixture in saucepan; cook 1 minute, stirring.
• Whisk in milk, mushroom liquid, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Heat to boiling over medium-high heat; cook 2-3 minutes or until mixture thickens slightly, stirring frequently.
• Add porcini sauce to pasta in saucepot.
• Stir in Fontina, ricotta, and 1/2 cup Parmesan until combined.
• Spoon pasta into 3-quart ceramic baking dish; sprinkle with remaining Parmesan.
• Bake 30-35 minutes or until center is hot and top is golden.

BAKED PENNE WITH BROCCOLI AND THREE CHEESES

Steps:

• Stir oil and garlic in small skillet over medium heat 1 minute; set aside. Cook penne in large pot of boiling salted water until almost tender, about 11 minutes. Add broccoli; cook 1 minute. Drain.
• Mix marinara, 1/2 cup mozzarella, ricotta, basil, 1 tablespoon Parmesan, and sautéed garlic in large bowl. Add pasta and broccoli; toss. Season with salt and pepper. Transfer to 11x7x2-inch glass baking dish. Sprinkle remaining mozzarella and Parmesan over.
• Preheat oven to 400°F. Bake pasta uncovered until cheese melts, about 20 minutes. Let stand 5 minutes.

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES

Steps:

• Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
• Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
• Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.
• Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.