Zutaten für Baked Four Cheese Pasta With Tomatoes And Basil
- 1 cup White Bread
- 1/2 cup grated Parmesan Cheese
- 1 tablespoon + 1/2 teaspoon Table Salt
- 1/2 teaspoon Ground Black Pepper
- Fontina Cheese
- Gorgonzola
- 1/2 cup grated Pecorino Romano Cheese
- 1 pound Penne Pasta
- 4 tablespoons Unsalted Butter
- 1/4 cup Unbleached All Purpose Flour
- 2 cups Heavy Cream
- 1 (14.5 ounce) can Diced Tomatoes, undrained
- 1/4 cup chopped Fresh Basil Leaf
- 1 cup shredded Mozzarella Cheese
- 1 cup shredded Provolone Cheese
- 1/2 cup grated Asiago Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Four Cheese Pasta With Tomatoes And Basil? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Baked Four Cheese Pasta With Tomatoes And Basil
- **Get started:** Preheat oven to 500°F (260°C). Adjust oven rack to middle position.
- **Make the breadcrumb topping:** Pulse 1 cup of bread in a food processor until you have coarse crumbs (about 10 one-second pulses). Transfer to a small bowl. Stir in 1/2 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
- **Cook the pasta:** Bring 4 quarts of water to a rolling boil in a large stockpot. Add 1 pound pasta and 1 tablespoon salt. Stir to separate pasta and cook until al dente (about 2 minutes less than package directions).
- **Prepare the cheese sauce:** While the pasta cooks, melt 4 tablespoons butter in a small saucepan over medium-low heat. Whisk in 1/4 cup all-purpose flour until smooth (about 30 seconds). Gradually whisk in 2 cups heavy cream. Add 1 (14.5 ounce) can of diced tomatoes, undrained, and increase heat to medium. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 1 minute. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm.
- **Combine and bake:** In a large bowl, combine 1 cup shredded mozzarella, 1 cup shredded provolone, 1/2 cup grated Pecorino Romano, and 1/2 cup grated Asiago cheese. Drain pasta, reserving about 5 seconds of cooking water to keep it slightly wet. Add the pasta to the cheese bowl. Immediately pour the warm cream mixture over the pasta and cheese. Cover the bowl with foil or a large plate and let stand for 3 minutes. Stir with a rubber spatula, scraping the bottom of the bowl until the cheeses are melted and the mixture is thoroughly combined. Stir in 1/4 cup chopped fresh basil.
- **Finish and serve:** Transfer the pasta to a 13x9 inch baking dish. Sprinkle evenly with the reserved bread crumbs, pressing down lightly. Bake until the topping is golden brown, about 7 minutes. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
20g
Fat
114g
Carbs
31g
