• Sally Zimmermann

Sometimes you have to have pasta.....right Julie!


This recipe I just happen to find when I am on my 6 week Challenge diet thru my work at Foot and Ankle Associates. Sometimes you just have to have pasta. This recipe is from Ina Garten, her cookbook, Family Style. It has 5 cheeses, fresh basil and tomato puree. Its creamy and crunchy on top as you can see. It reheats well and its just so good!

I have lost 8 lbs but its the weekend so I always gain a little back.

Have a great weekend, get outside, cook something delish and reach out to family and friends. Enjoy!!



Penne with 5 chesses, from The Barefoot Contessa

Kosher salt

  • 2 cups heavy cream

  • 1 cup crushed tomatoes in thick tomato puree

  • 1/2 cup freshly grated Pecorino Romano (1-1/2 ounces)

  • 1/2 cup shredded imported Italian fontina (1-1/2 ounces)

  • 1/4 cup crumbled Italian Gorgonzola (1-1/2 ounces)

  • 2 tablespoons ricotta cheese

  • 1/4 pound fresh mozzarella, sliced

  • 6 fresh basil leaves, chopped

  • 1 pound imported penne rigate pasta

  • 4 tablespoons (1/2 stick) unsalted butter


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 to 10 minutes.

Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved


Here are some pictures from my wonderful 60 birthday, thanks Shana and Julie and Stephanie!













26 views

© 2023 by Salt & Pepper. Proudly created with Wix.com