Four Cheese Penne

We love a combination of cheeses and the Italians do that very well.  The zucchini provides lightness.

• 1 pound penne pasta, cooked al dente
• 15 ounces ricotta
• 24 ounces shredded mozzarella, divided
• 1/4 cup grated parmesan
• 1/4 cup grated Romano
• 2/3 cup milk
• 1 (28 ounces) can diced tomatoes, Italian style, with liquid
• 1 1/2 cup zucchini, sliced, divided
• 1/3 cup fresh parsley, chopped
• 1/3 cup fresh basil, chopped
• 1 tablespoon pizza seasoning or Italian seasoning

METHOD

Preheat oven to 350°F.

In a large bowl, mix together half the mozzarella, the ricotta, the parmesan, the Romano, and the milk.

Stir in the cooked penne and the remaining ingredients, except the remaining mozzarella and the zucchini.

Grease a 12"x9" (2-3 qt.) deep casserole dish. Add half the mixture evenly and layer half the zucchini slices evenly. Layer the remainder of the mixture, add the remainder of the zucchini and top with the mozzarella.

Bake for thirty minutes.

Serves: 4 to 6

Contributor: Junior Trimmer

this recipe from www.inmamaskithchen.com

 

 

top of page