Penne pasta with five cheeses
Preheat the oven to 500 degrees.
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, 7-10 minutes.
This is a very versatile recipe. I like to double the Gorgonzola and add 1/2 cup of grated Parmesan cheese.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 569 | ||
Calories from Fat: 281 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 162.9mg | 50 % | |
Sodium 662.1mg | 23 % | |
Potassium 211mg | 6 % | |
Total Carbohydrate 47.8g | 14 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 47.1g | ||
Protein 25.5g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 569
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