Best Baked Penne With Broccoli And Three Cheeses Recipes

Baked Penne with Three Cheeses image

Provided by Antonia Lofaso

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1 pound penne rigate pasta
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
3 cups heavy cream
1/4 teaspoon freshly grated nutmeg
1 tablespoon seasoned salt, such as Lawry's
1 teaspoon freshly ground black pepper
1/2 pound shredded whole-milk mozzarella cheese
1/2 pound shredded Cheddar cheese
1/2 cup shredded Parmigiano-Reggiano cheese
1/2 cup dried breadcrumbs (preferably panko)

Steps:

Preheat the oven to 350 degrees F.
Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
Pour the sauce over the pasta and top with the breadcrumbs.
Bake for about 40 minutes, until the top turns a golden brown.

Three Cheese Broccoli and Penne Bake image

Provided by Kittencalrecipezazz

Categories Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons oil (can use more)
2 tablespoons fresh minced garlic
3 cups broccoli florets
2 1/2 cups penne pasta, uncooked
2 cups favorite marinara sauce
1 cup mozzarella cheese, grated
2 cups ricotta cheese, divided
1/2 cup chopped fresh basil
1 cup mozzarella cheese (can use more)
1/3 cup grated parmesan cheese, plus
3 tablespoons grated parmesan cheese
salt and black pepper

Steps:

Set oven to 400 degrees.
Grease an 11 x 7-inch baking dish.
In a medium skillet heat oil, then add in garlic; saute for 1 minute, then add in the broccoli florets; saute for a couple of minutes, then remove to a bowl.
Cook the penne in a large pot of boiling salted water until JUST firm tender; drain.
In a large bowl, mix together marinara sauce, 1 cup mozzeralla cheese, 3/4 cup ricotta, fresh basil and 3 tablespoons Parmesan cheese; mix well to combine.
Add in the cooked penne and the broccoli/garlic mixture; toss to combine, then season with salt and pepper.
Transfer the mixture to prepared baking dish.
Spoon and then spread with 1-1/4 cups ricotta cheese (you do not have to cover completely with ricotta).
Sprinkle with about 1 cup (or more) mozzeralla cheese, then sprinkle with about 1/3 cup Parmesan cheese over the mozza cheese.
Bake for about 20 minutes uncovered or until the cheese melts.
Let stand for about 5-8 minutes before serving.

Baked Penne With Broccoli and Three Cheeses image

Provided by lazyme

Categories Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
3 garlic cloves, minced
2 cups penne pasta
3 cups broccoli florets, 1-inch pieces
2 cups purchased marinara sauce
1 cup coarsely grated lowfat mozzarella cheese, packed
1/2 cup low-fat ricotta cheese
1/2 cup chopped fresh basil
2 tablespoons grated parmesan cheese

Steps:

Stir oil and garlic in small skillet over medium heat 1 minute; set aside.
Cook penne in large pot of boiling salted water until almost tender, about 11 minutes.
Add broccoli; cook 1 minute. Drain.
Mix marinara, 1/2 cup mozzarella, ricotta, basil, 1 tablespoon Parmesan, and sautéed garlic in large bowl.
Add pasta and broccoli; toss.
Season with salt and pepper.
Transfer to 11x7x2-inch glass baking dish.
Sprinkle remaining mozzarella and Parmesan over.
Preheat oven to 400°F
Bake pasta uncovered until cheese melts, about 20 minutes.
Let stand 5 minutes.

Penne with Five Cheeses image

Provided by Ina Garten

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

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

Steps:

Preheat the oven to 500 degrees F.
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.