Pasta and Pasta Sauce Recipes
Penne from Heaven
Yield: 6 servings
Ingredients
- 1 pound dried penne
- 1 (28 ounce) can crushed tomatoes
- 1 cup heavy whipping cream
- 10 ounces white mushrooms, thinly sliced
- 2 cups (8 ounces) grated fontina cheese
- 2 teaspoons salt
- Pepper to taste
- 1 cup ricotta cheese
Instructions
- Heat oven to 450 degrees F. Lightly grease a 13 x 9 inch casserole dish.
- Fill an 8 quart pot two-thirds full of water and bring it to a boil over high heat. Add the penne and boil until it is cooked through.
- Meanwhile, combine the tomatoes, cream, mushrooms, fontina, salt and pepper in a large bowl.
- Drain the pasta, combine it with the tomato mixture, and toss gently. Scrape the mixture into the casserole dish with a rubber spatula.
- Spoon the ricotta over the top (it doesn't need to be an even layer).
- Bake on the center rack of the oven for 15 minutes, until the sauce is bubbling.
- Remove from the oven and let cool a few minutes before serving.
- Serve this pasta with fresh steamed vegetables and a salad.