Five Cheese Penne al Forno
Penne al Forno is baked pasta with a creamy five-cheese sauce, extra melted cheese, and crispy breadcrumbs on top.
Servings: 4 Servings
Calories: 518kcal
Ingredients
- 1/2 lb dried penne pasta cooked according to package
- 15 oz can crushed tomatoes
- 1/4 cup cream or half and half
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 cup Mozzarella shredded and divided
- 1/2 cup Parmesan
- 1/4 cup Asiago shredded
- 1/4 cup Pecorino shredded
- 1/4 cup Fontina shredded
For the topping
- 1/2 tbsp butter
- 1/4 cup breadcrumbs
- 1/2 tsp dried oregano
- Sprinkle of salt and pepper
Instructions
- Cook the pasta according to the package instructions, drain and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8”x8” casserole dish.
- Add the chopped tomatoes to a saucepan over medium heat.
- Add the cream, oregano, salt and pepper. Simmer for 10 minutes.
- Add half the mozzarella (reserving the rest for the top), and all the other cheeses to the sauce. Stir to incorporate.
- Add the cooked pasta into the sauce pan and stir until it’s coated well with sauce. Pour the pasta mixture into the prepared casserole dish. Top with the remaining mozzarella.
- To make the crunchy topping, add the butter to a skillet over medium heat. When melted, add the breadcrumbs, oregano, and a sprinkle of salt and pepper. Toast the breadcrumbs to golden brown. Remove from heat.
- Sprinkle the toasted breadcrumbs onto the top of the pasta. Bake for 25 minutes.
Notes
- If you use prepared marinara sauce instead of tomatoes, you may need to adjust the salt as most jarred sauces already include salt.
Nutrition
Calories: 518kcal | Carbohydrates: 57g | Protein: 25g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 1051mg | Potassium: 576mg | Fiber: 4g | Sugar: 7g | Vitamin A: 865IU | Vitamin C: 19mg | Calcium: 534mg | Iron: 4mg