Cooking with Ceci: Penne with five cheeses

Penne with five cheeses. (Photo by Ceci Martinez)

Penne with five cheeses. (Photo by Ceci Martinez)

Commentary by Ceci Martinez

Treat yourself and your family to a real Italian feast this week with this “magnifico” dish, Penne with five cheeses! The tender pasta, moist with tomato sauce, a touch of fresh basil and five cheeses makes this simple meal, just divine! Buon Appetito! Note: For a more authentic Italian night listen to this great music: That’s Amore and Buona Sera (Dean Martin),  Attendi al Lupo (Lucio Dalla), Follia d’Amore (Raphael Gualazzi).

Penne with five cheeses

Prep & Cook Time: 25 minutes

Serves: 6



2 cups heavy cream

1 cup crushed tomatoes in thick tomato puree

1/2 cup freshly grated Pecorino Romano

1/2 cup shredded Italian fontina

2 tablespoons ricotta cheese

1/4 pound fresh shredded mozzarella

7 fresh basil leaves, chopped

1 pound penne rigate pasta

1/4 teaspoon freshly ground black pepper

4 tablespoons unsalted butter


Preheat oven to 375 degrees. Fill a large pot of salted water to a boil over high heat.

Combine all the ingredients except the penne and butter in a large mixing bowl and mix well.

Drop the pasta into boiling water and parboil for 4 minutes. Drain well and add pasta to the ingredients in the mixing bowl, combine well. Pour the mixture into a baking dish. Dot with butter. Bake until bubbly and golden brown on top, 7 to 10 minutes.

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