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42 Comments
Mlouise
January 25, 2013
Pecorino Romano, Fontina, Gorgonzola and ricotta....but there is flexibility such as Parmesan rather than Romano or something similar to the fontina.
Milissa
January 25, 2013
I am away. Can someone who owns Cocina simpatica tell me what cheeses go into the baked penne pasta with rapini? Per favore.
Bill C.
May 18, 2012
I made this last night with wonderful results. I live and cook in Colorado at 6,000 feet, so I had to make a few adjustments with the time. I increased the boiling time on the pasta from 4 to 8 minutes. Instead of separate smaller dishes I finished it in the oven in one large rectangular pan, and it baked for 18 minutes until the pasta was done. During the baking, at the 10 and 15 minute mark, I gave it a good stir to keep the top part from browning excessively before the pasta had a chance to cook. Most importantly though, this is delicious and another winner in the list of genius recipes. I will definitely prepare this again.
Mlouise
May 2, 2012
One of my favorites, both at home and at their brilliant restaurant. CUCINA SIMPATICA and their second cookbook, ON TOP OF SPAGHETTI deserve shelf space in every cook 's library .
Jann
April 28, 2012
This recipe is one of the easiest pastas you can make AND my family said it was over the top great! Wouldn't change a thing! With homemade yeasty garlic rolls and a catch-all salad, you cannot go wrong. Thank you, thank you, thank you.
Queen M.
April 27, 2012
Oh wow, this really was good. I added leftover cooked chicken (about 4 cups). I wound up with enough to feed my family of 6 twice. Next time I think I'll add some raw spinach, as well. My whole family liked this--a rare feat--though they did say it needed a little more salt. Question: What is a good substitute for gorgonzola? I don't care for blue cheese, and my kids will not eat feta (my usual sub) if it has been cooked. For today, I doubled the ricotta to compensate for the gorgonzola.
Kristen M.
May 3, 2012
Queen Mab, sorry for the delayed response. Because there's only 2 tablespoons of gorgonzola, it's not a very noticeable presence -- you might like the recipe as written, especially if you use a mild gorgonzola dolce.
But check out this full comments thread and the one on the recipe too -- it sounds like people have used all sorts of cheese combinations with success since we posted the recipe.
But check out this full comments thread and the one on the recipe too -- it sounds like people have used all sorts of cheese combinations with success since we posted the recipe.
KirbysDad
April 26, 2012
Can this be frozen after it's been baked? I made it in two smaller pans and would like to freeze one. Thanks.
Kristen M.
April 26, 2012
I haven't tried it myself, but I've heard that it freezes well. Let us know how it works for you!
LeBec F.
April 20, 2012
We actually had this dish at a book signing for this book at Michela's in Cambridge 20 odd years ago when the book came out! Thanks to the 52 feature, we finally got to make this tonight. My experiences:
--The more cooked it is, the more crunchy, the better. 20 minutes maybe
-- We needed some oomph. At one end of the casserole we tried sauteed sliced shiitakes and bacon, and that did it for us, and we both said swiss chard next time.
-- needed S and P
-- delish
thx so much!
--The more cooked it is, the more crunchy, the better. 20 minutes maybe
-- We needed some oomph. At one end of the casserole we tried sauteed sliced shiitakes and bacon, and that did it for us, and we both said swiss chard next time.
-- needed S and P
-- delish
thx so much!
Katie S.
April 19, 2012
Love this technique.....so much simpler than bothering with a cheese sauce and then baking it.
Tatanka
April 18, 2012
Amazing recipe! Just don't eat too much, which is hard not to do since it is so flavorful, it's scrumptious. Made it using cheddar, bucheron, manchego, and probably some gruyere, since all I could see was some Germanic language on the rind. I cooked it in a pyrex pan with 3 cups of cream to get the level of cream a bit higher from where it was (only 2/3 of the noodles were covered) and had to cook it for 20 minutes instead of the recommended time for ceramic bowls.
Tatanka
April 18, 2012
Amazing recipe! Just don't eat too much, which is hard not to do since it is so flavorful, it's scrumptious. Made it using cheddar, bucheron, manchego, and probably some gruyere, since all I could see was some Germanic language on the rind. I cooked it in a pyrex pan with 3 cups of cream to get the level of cream a bit higher from where it was (only 2/3 of the noodles were covered) and had to cook it for 20 minutes instead of the recommended time for ceramic bowls.
LisaCooks
April 18, 2012
I went to college in Providence and a trip to Al Forno was always saved for special occasions. I agree--Al Forno is just incredibly good food.
Clairelivia
April 16, 2012
I just made it, and it's just so heavy. I love cream but it's too much
Kristen M.
April 17, 2012
Sorry to hear that -- we all loved it, but for those who want something lighter, some of the responses below give great ideas for lightening the sauce while still using this technique.
Shoubi
April 16, 2012
Love it! I've made similar baked pastas previously and substituted part of the cream with evaporated milk (which has kept my sauces from breaking/curdling) which makes for a lighter weeknight choice. Thanks for great flavor combination.
Nursemegg
April 16, 2012
I got this recipe from a former co-worker and I have been making this recipe for years, usually at Christmas time....given the caloric count I can only do it once a year.
It is ALWAYS a hit and it doubles or triples easily. I think, however, it serves way more than four people...even as an entree...it is so rich and heavy you can't have much more than a small portion.
It is ALWAYS a hit and it doubles or triples easily. I think, however, it serves way more than four people...even as an entree...it is so rich and heavy you can't have much more than a small portion.
newkiwi
April 15, 2012
I would really love to make and serve this (and cheese is my favorite food)...but the total fat content (heavy cream, all that cheese and butter, too) makes me delete this one. I mean, well-informed people just do not cook like this anymore! I hope you will keep these high-fat/high-calories recipes to a minimum!
Tatanka
April 18, 2012
We all have a choice on whether to cook a recipe on Food52 or not. Not making a recipe like this here, or elsewhere is ridiculous. If it's good, and I just made it, so I can tell you it is amazing, there is no reason for posting the recipe. There are also a number of comments showing how to make the recipe lighter.
Andy
April 15, 2012
Like most everyone, I always have little leftover scraps of cheese in the refrigerator that I rarely get around to using. The recipe seemed quite specific regarding the cheeses to use. What can I get away with regards other cheeses?
Kristen M.
April 15, 2012
This is the basic formula that Killeen & Germon use for all eight baked pastas in their book, but they do vary it a bit, sometimes dropping a cheese or tweaking the amounts. You can use the amounts here as a guideline and try to include roughly the same measures of soft, semisoft, and hard cheeses that they do if you want to be safe, but it's quite flexible.
JET R.
April 15, 2012
Great idea but if it serves 4 that means ½ cup cream, ½ cup cheese, and 1 tablespoon butter PER SERVING!
Kristen M.
April 15, 2012
This isn't a light pasta, it's true. To be fair, I should clarify that the four entree servings recommendation would only be for four big eaters -- but better safe than sorry.
KFS
April 15, 2012
The Genius segment of food 52 is what I look forward to every week. A beautifully written article about a "genius"idea...thank you
Kate's K.
April 15, 2012
Kristen ,
In hopes that I don't sound like a kill joy....do you think half and half or whole milk could be used vs the cream?...
In hopes that I don't sound like a kill joy....do you think half and half or whole milk could be used vs the cream?...
Arathi
April 15, 2012
I made this last night, it was awesome. I don't want to sound like a killjoy either but what I did was increase the tomatoes/puree amount - used ahout 2.5 cupps - and cut the cream by half. I know that's a bit of a violation but I honestly thought it tasted great and was still plenty cheesy and creamy.
Kristen M.
April 15, 2012
Thanks so much, Arathi -- that sounds like the way to go for anyone who wants to cut the richness. Kate's Kitchen, I'm afraid milk and even half-and-half would be at risk of curdling, since the liquid goes to a pretty aggressive boil for several minutes in the oven. Arathi's idea is a great compromise though.
Prklypr
April 17, 2012
I made this tonight and did try to make it a little lighter - I used half & half to no ill effect, and subbed in half pasta cooking liquid. It cooked perfectly in 10 mins and was plenty cheesy (I used only mozzarella, pecorino romano and parm since that was all I had, plus the ricotta). May not have been absolutely authentic but my arteries thanked me
chankari
November 26, 2012
I also used half and half and found it nicely rich. I halved the recipe and used gorgonzola, fontina and parm. Since it was winter, I used radicchio instead of the tomato and basil combination. I found the baking time to be longer (maybe because of the half and half?) It took about 20 mins at 450 (500 is a temp that causes my fire alarm to go off!)
Kristen M.
April 15, 2012
Thanks so much for your nice comments, everyone -- they really make my day. And keep sending in your tips: I want to hear about the genius recipes you've always turned to, and the exciting new ones you hear about from your friends. You're my extra eyes and ears (and mouths!). Email me at [email protected]
Kitchen B.
April 14, 2012
I love the fact that food has a way of bringing our genius writing - great discoveries! Love both
cookinginvictoria
April 14, 2012
Kristen, I have to echo mrslarkin. I adore the genius recipes that you are spotlighting, but I think that I love your writing even more. I look forward to reading your columns every week, and they always make me hungry. I will try this recipe very soon -- pasta, cream, tomatoes, and five different cheeses, sounds irresistible!
Big P.
April 13, 2012
Pasta from the oven! I have enjoyed J&G's recipes, including Baked Shells with Red Pepper Puree (& 3 cheeses) and Conchiglie Al Forno with Mushrooms and Radicchio (& 3 cheeses), which was very well received at a big December party. I look forward to trying this one.
mrslarkin
April 13, 2012
Kristin, I'm not sure what I enjoy more, this pasta or your writing. How many Genius Recipes do we need to compile a cookbook? ;)
P.S. I love the burnt bits, too.
P.S. I love the burnt bits, too.
Meatballs&Milkshakes
April 13, 2012
Yum! I remember watching Ina Garten learn how to make this on her show and wanting to making it immediately. Pinning it now so I don't forget!
Juli G.
April 13, 2012
This is such a great potluck dish. I haven't met a child or adult who doesn't love it.
arielleclementine
April 13, 2012
agree on all counts! this is a fantastic recipe that's perfect for company!
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