Baked Pasta with Tomato, Cream and Five Cheeses
This is from The Wall Street Journal's regular Slow Food Fast column which features a different chef each month. I clipped the recipe way back in 2019 and it doesn't show up on the WSJ website but it's from Al Forno chef Johanne Killeen. We liked it so much that I'm picking up her On Top of Spaghetti cookbook from the library. (Also, how can you resist that book's name? You can't!) It was so easy that I didn't change a thing. And it was delicious. Note: every other place carrying this recipe has these changes from what the WSJ printed: 2 c. cream, 1-1/2 oz. Parmesan and fontina, and gorgonzola, 4 oz sliced fresh mozzarella. I will try these some time also. Baked Pasta with Tomato, Cream and Five Cheeses Step 1 1 pound penne rigate Heat oven to 500°. Boil pasta until just shy of al dente, about 6 minutes, and drain. Step 2 1 cup heavy cream 1 cup chopped canned tomatoes 1 ounce Parmesan 1 ounce coarsely grated Fontina 1 ounce crumbl