Four-cheese and tomato baked penne

Step 1/4

• ⅛ kg penne
• 6⅔ g basil
• 133⅓ g canned chopped tomatoes

• oven
• colander
• cutting board
• knife
• large pot

Preheat oven to 250°C /475°F. Bring a large pot of salted water to a boil. Parboil pasta for approx. 5 min. Drain and set aside. Coarsely chop basil. Drain excess liquid from tomatoes.

Step 2/4

• 13⅓ g freshly-grated Parmesan cheese
• 16⅔ g shredded Gruyère cheese
• 40 g ball of mozzarella cheese (sliced)
• 26⅔ g crumbled Gorgonzola cheese

• cheese grater
• large mixing bowl

Add all of the cheese except for half of the Parmesan to a large mixing bowl.

Step 3/4

• ¼ tsp salt
• 118⅓ ml heavy cream

• wooden spoon

Add the basil, salt, heavy cream, tomatoes, and cooked penne; stir to combine.

Step 4/4

• 13⅓ g freshly-grated Parmesan cheese
• 10 g bread crumbs
• 20 g butter

• large casserole dish

Transfer to casserole dish, sprinkle with reserved Parmesan cheese and breadcrumbs, and dot with butter. Bake at 250°C /475°F until bubbling and golden brown, approx. 10 minutes. Enjoy!

Enjoy your meal!