Recipe 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
Recipe method
- Preheat 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.
- 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.
Other pasta recipes:
Penne from heaven recipe
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