Barefoot Contessa 5 Cheese Pasta

Barefoot Contessa 5 Cheese Pasta is made with heavy cream, crushed tomatoes, Pecorino Romano, fontina, Gorgonzola, and ricotta cheese. This recipe creates a creamy, cheesy baked pasta dish. It takes about 30 minutes to prepare and serves 6.

Barefoot Contessa 5 Cheese Pasta Ingredients

• 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

How To Make Barefoot Contessa 5 Cheese Pasta

1. Preheat the Oven: Set the oven to 500°F.
2. Boil the Pasta Water: Bring 5 quarts of salted water to a boil in a large stockpot.
3. Mix the Cheeses and Sauce: In a large bowl, combine the cream, crushed tomatoes, Pecorino Romano, fontina, Gorgonzola, ricotta, mozzarella, and basil.
4. Parboil the Pasta: Cook the penne in the boiling water for 4 minutes, then drain well.
5. Combine Pasta and Cheese Mixture: Add the drained pasta to the cheese mixture and toss to coat evenly.
6. Prepare for Baking: Divide the mixture into 6 shallow ceramic gratin dishes (1-1/2 to 2-cup capacity).
7. Add Butter and Bake: Dot each dish with butter and bake for 7 to 10 minutes, until bubbly and browned on top.

Recipe Tips

• Use Good Quality Cheese: Authentic Italian cheeses give the dish rich, authentic flavor.
• Don’t Overcook Pasta: Parboiling ensures the pasta finishes cooking in the oven without becoming mushy.
• Mix Thoroughly: Toss the pasta well to ensure even cheese distribution.
• Use Gratin Dishes: Individual dishes create a nice presentation and even baking.
• Watch Closely While Baking: Oven temperatures can vary—remove the dishes when golden and bubbling.

What To Serve With 5 Cheese Pasta

This cheesy pasta pairs beautifully with a crisp green salad, garlic bread, or roasted vegetables. A glass of Chianti or sparkling water with lemon complements the richness.

How To Store 5 Cheese Pasta

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Freeze baked portions for up to 2 months. Reheat from frozen or thaw overnight in the fridge before warming in the oven.

5 Cheese Pasta Nutrition Facts

• Calories: 720
• Total Fat: 46g
• Saturated Fat: 28g
• Carbohydrates: 52g
• Sugar: 5g
• Protein: 24g
• Sodium: 560mg

FAQs

Can I use different types of cheese?
Yes, you can substitute with similar melting cheeses like provolone or asiago.

Do I have to use individual gratin dishes?
No, you can bake the entire mixture in a single large baking dish.

Can I make this ahead of time?
Yes, assemble the dish in advance and refrigerate. Bake just before serving.

Is this dish very rich?
Yes, it’s a decadent, creamy pasta meant for indulgent meals.

Can I add vegetables or meat?
Absolutely—spinach, mushrooms, or cooked sausage make great additions.

Try More Recipes:

• Barefoot Contessa 4 Hour Lamb
• Barefoot Contessa 1770 Meatloaf
• Barefoot Contessa Kitchen Clambake

Barefoot Contessa 5 Cheese Pasta

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 16 minutesCook time: 14 minutesRest time: minutesTotal time: 30 minutesServings:6 servingsCalories:720 kcal Best Season:Available

Description

A rich, creamy baked pasta made with five Italian cheeses and finished until golden and bubbly.

Ingredients

• Kosher salt
  
• 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)
  
• 2 cups heavy cream
  
• 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
  

Instructions

1. Preheat oven to 500°F.
   
2. Bring 5 quarts of salted water to a boil.
   
3. In a large bowl, combine cream, tomatoes, cheeses, and basil.
   
4. Parboil penne for 4 minutes, then drain well.
   
5. Toss pasta with cheese mixture.
   
6. Divide into 6 gratin dishes.
   
7. Dot with butter and bake for 7–10 minutes, until bubbly and browned.

Keywords:Barefoot Contessa 5 Cheese Pasta