Best 7 Penne With Five Cheeses Recipes

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Indulge in a culinary masterpiece with our irresistible Penne with Five Cheeses recipe. This delectable dish combines the rich and creamy flavors of five distinct cheeses, creating a symphony of taste that will tantalize your palate.

Treat yourself to the classic Italian comfort food experience with our traditional lasagna recipe, featuring layers of tender pasta, savory meat sauce, and a velvety béchamel sauce.

Elevate your pasta game with our mouthwatering pesto pasta recipe, a delightful combination of fresh basil, pine nuts, and Parmesan cheese, tossed with al dente pasta for a vibrant and flavorful dish.

Satisfy your cheesy cravings with our irresistible macaroni and cheese recipe, a gooey and comforting casserole made with creamy cheese sauce, tender macaroni, and a golden-brown crust.

Immerse yourself in the flavors of the Mediterranean with our authentic Greek pastitsio recipe. This hearty dish features layers of pasta, ground beef, and a creamy béchamel sauce, topped with a crispy layer of Parmesan cheese.

Venture into the world of international cuisine with our Pad Thai recipe, a delightful stir-fried noodle dish bursting with the flavors of tamarind, fish sauce, and peanuts.

Indulge in a taste of classic American cuisine with our comforting chicken pot pie recipe. This hearty and flavorful dish features a flaky crust, tender chicken, and a creamy vegetable filling.

Delight in the timeless flavors of our classic spaghetti and meatballs recipe. This Italian-American favorite features tender spaghetti, savory meatballs, and a rich tomato sauce.

Experience the bold flavors of our spicy Szechuan beef recipe, a tantalizing dish featuring tender beef stir-fried in a spicy and aromatic sauce.

Embark on a culinary journey with our diverse collection of recipes, each offering a unique taste experience that will satisfy your cravings and delight your senses.

Here are our top 7 tried and tested recipes!

FOUR CHEESE BAKED PENNE



Four Cheese Baked Penne image

Provided by Ellie Krieger

Categories     main-dish

Time 1h20m

Yield 6 servings, serving size 2 1/2 cups

Number Of Ingredients 17

1 pound whole-wheat penne
1 1/2 cups small-curd low-fat cottage cheese
1 cup part-skim ricotta cheese
1 1/4 cups shredded part-skim mozzarella cheese, divided
3 tablespoons chopped parsley
2 teaspoons olive oil
1 medium onion, chopped
4 cloves garlic, finely chopped
1 (15-ounce) can low-sodium crushed tomatoes
1 (8-ounce) can low-sodium tomato sauce
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon chili flakes
3/4 teaspoon salt
1/4 teaspoon pepper
Nonstick cooking spray
1/4 cup grated Parmesan (3/4 ounces)

Steps:

  • Preheat oven to 400 degrees F.
  • Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain.
  • Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture.
  • Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes.
  • Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium
  • Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc

PENNE WITH FIVE CHEESES



Penne with Five Cheeses image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

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

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.

CHEESY PENNE



Cheesy Penne image

Provided by Claire Robinson

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 7

4 cups fresh penne pasta
1/2 cup milk
2 teaspoons Dijon mustard
3/4 cup heavy cream
4 ounces aged English white Cheddar, grated
Kosher salt
Fresh finely ground black peppercorns

Steps:

  • Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return pasta to the saucepan.
  • Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve. Happy indulging!

5-CHEESE PASTA



5-Cheese Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 15

Kosher salt
1 pound fusilli
6 slices thick-cut bacon, chopped
2 teaspoons chopped fresh thyme
1 small onion, diced
1 clove garlic, grated
1/2 cup white wine
1 cup heavy cream
1/2 cup grated fontina cheese
1/2 cup grated white Cheddar
1/2 cup grated Romano
1/2 cup grated Gruyère
Freshly ground black pepper
1 cup mozzarella pearls
2 scallion greens, sliced thin

Steps:

  • Bring a large pot of salted water to a boil. Add the fusilli and cook for 1 to 2 minutes less than the package instructions. Reserve 1/2 cup of the pasta water, then drain and set aside.
  • Meanwhile, cook the bacon in a heavy-bottomed skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and remove all but 2 tablespoons of the grease from the skillet. Add the thyme, onion and garlic to the skillet and cook until softened, about 5 minutes. Add the wine and cook until mostly evaporated, 1 to 2 minutes. Add the cream and heat until bubbly, 30 seconds. Gradually add the fontina, Cheddar, Romano and Gruyère in handfuls, letting each combine with the cream before adding the next.
  • Add the pasta to the skillet along with a good pinch of salt and pepper. Toss everything together, thinning with the reserved pasta water if needed. Divide the pasta into 8-ounce individual gratin dishes (or 1 flameproof casserole dish) and set on a baking sheet. Divide the mozzarella pearls over the top of the pasta.
  • Position an oven rack in the center of the oven and preheat to broil.
  • Broil on the center rack until the mozzarella pearls are brown and the pasta is bubbling, 3 to 4 minutes. Remove and garnish with the cooked bacon and sliced scallion greens.

PENNE WITH FIVE CHEESES



Penne with Five Cheeses image

This recipe comes from George Germon and Johanne Killeen and their wonderful cookbook Cucina Simpatica.

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

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

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 5 CHEESES ALA BAREFOOT CONTESSA - INA GARTEN



Penne With 5 Cheeses Ala Barefoot Contessa - Ina Garten image

I was watching The Barefoot Contessa earlier this week, and she made this dish. The show was about preparing food ahead of time so that at dinner time, you have very little to do. When I went on the Web to get the recipe, it was nowhere to be found. Luckily, the show was repeated last night, so I was ready, pen in hand. The recipe below is exactly how it was described on the show; it looks delicious and I hope to try it soon. The amount given for the gorgonzola is a guess on my part, as it wasn't specified, nor was the type of cream specified (I'd use regular table cream). She also didn't specify how much basil she used, but it looked like about a quarter-cup. It was mentioned that no salt was needed, as the cheeses are salty enough.

Provided by Lennie

Categories     Penne

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb penne
2 cups cream
1 cup crushed tomatoes (from a can)
1/2 cup freshly grated parmesan cheese (or romano)
2 -4 tablespoons gorgonzola, crumbled
2 tablespoons ricotta cheese
1/2 cup grated fontina
1/4 lb mozzarella cheese (as fresh as possible)
1/4 cup slivered fresh basil leaf
6 teaspoons butter (approximate, butter is to taste)

Steps:

  • Preheat oven to 500°F.
  • Bring a large pot of salted water to boil and cook penne for just 4 minutes (or until barely al dente, as it will cook more in the oven); drain well.
  • Meanwhile, in a very large mixing bowl, combine the cream, crushed tomatoes, cheeses and basil.
  • On the show, very fresh buffalo mozzarella was used, and it was cut into slices and then slivered (much like a julienne); I'm sure shredded mozzarella would work just fine.
  • Add cooked, drained penne to sauce and stir well.
  • On the show, individual shallow serving dishes were filled with the pasta; I'm sure this could be done in a shallow casserole dish too, such as a 13x9 pan.
  • Either fill individual dishes with pasta, as above, or fill an entire shallow dish, then dot butter over surface in small pieces.
  • Bake in preheated oven for 7 to 10 minutes, until top is browned.
  • On the show, the individual dishes were then refrigerated, uncovered, so that they could be reheated later in the evening; unfortunately, no information was given as to how the dish should be reheated (oven temp, time, etc) so, really, your guess is as good as mine.

BAKED PENNE WITH THREE CHEESES



Baked Penne with Three Cheeses image

I don't believe in serving kids macaroni and cheese every day. It should be treated as an indulgence, because that's what it is. This is my version of the classic macaroni and cheese Xea's grandmother makes. Older kids can easily make this by themselves. Add a big green salad and they can have dinner ready before you get home from work!

Provided by Antonia Lofaso

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1 pound penne rigate pasta
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
3 cups heavy cream
1/4 teaspoon freshly grated nutmeg
1 tablespoon seasoned salt, such as Lawry's
1 teaspoon freshly ground black pepper
1/2 pound shredded whole-milk mozzarella cheese
1/2 pound shredded Cheddar cheese
1/2 cup shredded Parmigiano-Reggiano cheese
1/2 cup dried breadcrumbs (preferably panko)

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.

Tips

  • Use high-quality ingredients: The better the ingredients, the better the dish will taste. Use fresh vegetables, good-quality cheese, and a flavorful pasta sauce.
  • Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and bland.
  • Use a variety of cheeses: The five cheeses in this recipe provide a range of flavors and textures. Feel free to experiment with different types of cheese to create your own unique dish.
  • Don't be afraid to add some spice: A little bit of red pepper flakes or chili powder can add a nice kick to this dish.
  • Serve immediately: This dish is best served hot, so make sure to have everything ready before you start cooking.

Conclusion

Penne with Five Cheeses is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a weeknight meal or a special occasion. With its creamy sauce, tender pasta, and flavorful cheese, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy pasta recipe, give Penne with Five Cheeses a try. You won't be disappointed!

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