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One of the kings of comfort food!


Bread Crumb Topping


  • 1 cup Italian bread crumbs.
  • 1/4 cup grated Parmesan cheese.
  • 1/4 teaspoon sea salt.
  • 1/8 teaspoon ground black pepper.

Mix bread crumb mixture together in a small bowl and set aside.

Penne Pasta Casserole


  • 4 ounces Italian Fontina cheese, shredded.
  • 4 ounces Gorgonzola cheese, crumbles.
  • 1/2 cup Pecorino Romano cheese, grated.
  • 1/4 cup Parmesan cheese, grated.
  • 1 pound Penne pasta.
  • 1 tablespoon sea salt.
  • 2 teaspoons unsalted butter.
  • 2 teaspoons all-purpose flour.
  • 1 1/2 cups heavy cream.
  • 1/4 teaspoon ground black pepper.


  • Adjust oven rack to middle position.
  • Pre-heat oven to 500 degrees.
  • Bring 4 quarts of water to rolling boil in a stock pot.
  • In a large separate bowl, combine cheeses, set aside.
  • Add pasta and 1 tablespoon salt to boiling water, stirring to separate pasta.
  • Melt butter in separate small saucepan over medium low heat.Bake
  • Whisk flour into butter until no lumps remain (about 30 seconds).
  • Gradually whisk in heavy cream, increase heat to medium, bring to boil.
  • Stir occasionally, reduce heat back to medium low and simmer 1 minute.
  • Sprinkle with sea salt and add the ground black pepper (1/4 teaspoon).
  • Cover cream mixture to keep it warm, remove from heat and set aside.
  • Once the Penne pasta is al dente, drain pasta.
  • Add Penne pasta to bowl with cheeses.
  • Immediately pour cream mixture over the pasta.
  • Cover bowl with foil or lid and let sit for 3 minutes.
  • Uncover bowl and stir all ingredients together with spatula until all cheeses are blended
  • Transfer Penne pasta ingredients to a greased 9×13 baking dish, spread evenly.
  • Sprinkle bread crumb mixture over top of pasta.
  • Bake until topping is golden brown (about 7 minutes). Serve immediately.

* Optional items to include: diced tomatoes and fresh basil.