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Yields:
4
Prep Time:
15 mins
Total Time:
40 mins
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The cheese limit does not exist.
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Ingredients
- 1 lb.
penne
- 1 Tbsp.
olive oil
- 1
Onion, finely chopped
- 2
cloves garlic, minced
kosher salt
Freshly ground black pepper
- 1 tsp.
dried oregano
- 1
28-oz. can crushed tomatoes
- 1/4 cup
shredded mozzarella
- 1/4 cup
shredded fontina
- 1/4 cup
ricotta
- 1/4 cup
freshly grated Parmesan
- 1/4 cup
shredded asiago
Chopped parsley, for garnish
Directions
- Step 1In a large pot of boiling salted water, cook penne according to package instructions. Drain.
- Step 2In a large skillet over medium heat, heat olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and season with salt, pepper and oregano. Cook until fragrant, about 1 minute, then add crushed tomatoes. Bring mixture to simmer and cook for 10 minutes.
- Step 3Stir in the mozzarella, fontina, ricotta, Parmesan, and Asiago. Cook until the cheese is melty and the sauce is creamy. Check for seasoning, adding more salt and pepper if necessary. Add the pasta and stir until the penne is completely coated in sauce. Remove from heat.
- Step 4Garnish with parsley and serve warm.
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