Five Cheese Penne

Italian food is my absolute favorite food in the world. That's probably why I gained so much weight when I lived in Italy-I just can't get enough. So I'm constantly on the lookout for new pasta recipes, because there are SO many and SO many different options. I came across this Barefoot Contessa recipe a while back, but I decided to change it and make it my own. I made it for my 24th birthday and my family loved it, so I decided to make it again. It's definitely not figure-friendly, but it's worth it.

Five Cheese Penne Pasta

Serves 6

Sea Salt

1 1/2 cups heavy cream

1 cup cherry tomatoes, halved

3 cups fresh spinach

1/2 cup shredded fontina cheese

1/4 cup parmesean cheese

2 tablespoons ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup shredded asiago cheese

1 pound penne pasta (you can use gluten free pasta too)

2 tablespoons olive oil,

2 cloves finely chopped garlic

Turn on oven to 450 degrees. Bring a large pot of water to a boil and cook the pasta until al dente. Meanwhile, combine all the cheeses (except the ricotta) in a bowl and set aside. In a saute pan add the olive oil, tomatoes, and spinach and cook on medium low heat until just wilted. Add the garlic once the spinach has wilted and let cook for a minute or two, but be sure not to let it burn, then add the cream and 1/2 teaspoon of salt and turn off heat.

Once the pasta is cooked, drain, and put back into the large pot. Add the tomato and spinach cream mixture and 3/4 of the pre-shredded cheese that was set aside (reserve 1/4 of the cheese to go on top of the pasta). Mix the cheese in the pasta until incorporated, then add to a baking dish. Top with remaining cheese and bake for 10-15 minutes, or until golden brown and bubbly. Top the pasta with freshly chopped basil and voila!