Al Forno's Baked Penne with Five Cheese Tomato Cream Sauce
A signature dish from Providence's Al Forno restaurant featuring tender penne pasta bathed in a luxurious sauce of heavy cream, tomatoes, and five distinct cheeses. The combination of sharp pecorino Romano, nutty Fontina, pungent Gorgonzola, creamy ricotta, and mild mozzarella creates layers of flavor that meld beautifully under high heat. Fresh basil adds an aromatic finish to this indulgent baked pasta that's perfect for entertaining or special occasions. The high-temperature baking technique creates a golden, bubbly top while keeping the pasta creamy underneath.
Ingredients
- 2 cups heavy cream
- 1 cup canned tomatoes in heavy puree, chopped
- ½ cup pecorino Romano cheese, freshly grated
- ½ cup Fontina cheese, coarsely shredded
- ¼ cup Gorgonzola cheese, crumbled
- 2 tablespoons ricotta cheese
- ¼ pound mozzarella cheese, thinly sliced
- ¾ teaspoon kosher salt
- kosher salt, for pasta water
- 6 fresh basil leaves, coarsely chopped
- 1 pound penne rigate or conchiglie rigaterigatoni1:1shape
similar ridged tube pasta
- 4 tablespoons unsalted butter, sliced thinly
Instructions
- 1
Heat oven to 500 degrees F
- 2
Bring a large pot of salted water to a boil
- 3
Combine heavy cream, chopped tomatoes, pecorino Romano, Fontina, Gorgonzola, ricotta, mozzarella, salt, and basil in a mixing bowl
- 4
Drop pasta into boiling water and parboil for 4 minutes
- 5
Drain pasta and toss with cheese mixture in the bowl
- 6
Divide mixture among six to eight shallow ceramic gratin dishes or place in larger baking dishes in a shallow layer
- 7
Dot with butter slices and bake until bubbly and brown on top, 7 to 10 minutes
Tips
Use shallow ceramic gratin dishes for the best bubbling and browning effect during baking.
Don't overcook the pasta during parboiling as it will finish cooking in the oven.
Let the dish rest for 2-3 minutes after baking to allow the sauce to set slightly before serving.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat in oven at 350F until warmed through.
Can assemble up to 4 hours ahead and refrigerate before baking. Add 2-3 extra minutes to baking time if cold.
Serve immediately while hot and bubbly for best texture and flavor.
Common Mistakes
Use shallow dishes to avoid soggy pasta from too much depth.
Don't skip the parboiling step or pasta will be undercooked.
Avoid overbaking or the top will burn before pasta is properly heated.
Substitutions
similar ridged tube pasta
FAQ
Can I use different types of pasta for this recipe?
Yes, any short ridged pasta like rigatoni, shells, or ziti works well. The ridges help hold the creamy sauce.
What if I don't have all five cheeses?
You can substitute similar cheeses, but try to maintain a mix of sharp, creamy, and mild varieties for the best flavor complexity.
How long will this keep in the refrigerator?
Leftovers will keep for up to 3 days refrigerated. Reheat in the oven rather than microwave for best texture.