1. Penne with Tomato, Cream & Five Cheeses
You won’t meet a speedier baked pasta, not one that’s this good.
2 cups heavy cream
1 cup chopped canned tomatoes in heavy puree
1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound thinly sliced mozzarella cheese
3/4 teaspoon kosher salt, plus more for pasta water
6 fresh basil leaves, coarsely chopped
1 pound penne rigate or conchiglie rigate
4 tablespoons (1/2 stick) unsalted butter, sliced thinly
Heat oven to 500 degrees. Bring a large pot of salted water to a boil.
In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine.
Drop the pasta into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine.
Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes. Dot with the butter, and bake until bubbly and brown on top, 7 to 10 minutes.
2. Martha Stewart’s Macaroni and Cheese
A genius recipe for the most perfect mac & cheese there is.
3. Spaghetti with Fried Eggs and Rosemary Breadcrumbs
Before you make scrambled eggs for dinner, read this recipe. It’s just as easy.
4. Weeknight Pasta with Caramelized Cabbage, Brown Butter and Walnuts
Get a little fancy in the middle of the week.