"Penne with Five Cheeses" & "Strawberries with Balsamic Vinegar"

O.K., O.K., O.K.....Three blogs in one day???....I promise, this is the last!....I had meant to post recipes yesterday afternoon, but time got away from me. I am just about to go make a little dinner for the family, but thought I might post first. This evening's recipe is another wonderful one from Ina Garten, the "Barefoot Contessa". You are probably thinking Ina's cookbooks are the only ones I cook from. I have a million cookbooks, but it is true that Ina's recipes are among my very favorites! She cooks simply with very fresh ingredients,... very earthy & rustic! I love that! Anyway friends, tonight's recipe is Ina's "Penne with Five Cheeses". I have served this dish for regular family dinners, as well as to company! It is great comfort food, but also a great side-dish along with grilled meat! It is easy to put together & is just so exceptionally good! All ages will love it!....Try it soon & please let me know what you think!

Note : I sometimes substitute the penne for "Farfalle" ( bow-tie pasta) & I usually add twice as much blue cheese! ( and all my picky-eaters still love it!)
Note: I also shred my mozzerella cheese, instead of slicing it.


The "Barefoot Contessa"......Ina Garten.

PENNE with FIVE CHEESES: ( serves 6)

Kosher salt

2 cups heavy cream

1 cup crushed tomatoes in thick tomato puree

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

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

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

2 tablespoons ricotta cheese

1/4 pound fresh mozzarella, sliced

6 fresh basil leaves, chopped

1 pound imported penne rigate pasta

4 tablespoons (1/2 stick) unsalted butter

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.

Note: You can bake the pasta in one large dish, instead of individual ones......

*** Another idea to accompany the pasta.... Slice up some beautiful "strawberries", three baskets per/4-6 people. Sprinkle with 1 Tablespoon of granulated sugar & toss.....Then as a final touch, drizzle with approx. 1-2 Tablespoons of really good "balsamic vinegar".....Oh so yummy!