About
Linda loves cheese. Granted, so does almost everyone. But Linda realllllyyyy loves cheese. So much so that she created her famous dish, Linda's Five-Cheese Pasta, to ensure she fits all the cheese she can into her dinner! Pecorino Romano, ricotta, Gorgonzola, fontina, and mozzarella — melty, sharp, tangy, funky, creamy — all the cheese you can imagine getting scooped up by tender penne pasta, in a luscious sauce with rich sun-dried tomatoes. Linda's Five-Cheese Pasta is for cheese lovers, pure and simple.
Ingredients
- 1 (8.5-ounce) jar oil-packed sun-dried tomatoes
- 2 cups heavy cream
- 1 cup crushed tomatoes in thick tomato purée
- 1/2 cup Pecorino Romano cheese, freshly grated, plus more, to taste, for topping
- 1/2 cup fontina cheese, shredded
- 1/3 cup Gorgonzola, crumbled
- 3 tablespoons ricotta cheese
- 1/4 pound fresh mozzarella, cubed
- 6 leaves fresh basil, chopped
- 1 (16-ounce) box penne pasta
- salt, to taste
- black pepper, to taste
- 2 tablespoons unsalted butter, cubed
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Drain the sun-dried tomatoes and pat them dry with a paper towel.
Step 3 -In a large bowl, add the sun-dried tomatoes, the heavy cream, the crushed tomatoes, 1/2 cup of the Pecorino Romano, the fontina, the Gorgonzola, the ricotta, the mozzarella, and the basil and stir to combine.
Step 4 -In a large pot of salted, boiling water, add the pasta and boil for 5 minutes.
Step 5 -Drain the pasta well in a colander.
Step 6 -Add the parcooked pasta, the salt, and the pepper to the tomato mixture and toss to combine.
Step 7 -In a large oven-safe pan with a lid, add the pasta mixture and spread it out evenly.
Step 8 -Dot the pasta mixture with the butter.
Step 9 -Sprinkle the top of the casserole with the extra Pecorino Romano cheese.
Step 10 -Cover and bake for 20 minutes.
Step 11 -Remove the lid and bake until the top is browned and bubbly, about 15-20 minutes.
Step 12 -Serve.
