Penne with three cheeses

By Hope Malau
13 October 2015

Enjoy this easy-to-make meatless pasta dinner smothered in cheese.

Serves 6

Preparation: 5 min

Cooking: 15 min

500 ml (2 c) cream

400 g tin cherry tomatoes

125 ml (½ c) pecorino cheese, grated

125 ml (½ c) mozzarella cheese

80 ml (? c) ricotta cheese

salt and pepper

handful of parsley, chopped

300 g penne pasta

50 g butter, sliced thinly

Preheat the oven to 200 °C.

1. Bring a large pot of salted water to a boil. In a mixing bowl, combine all the ingredients except the pasta and butter. Stir well to combine.

2. Put the pasta into the boiling water and parboil for 5 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine.

3. Put in a greased baking pan. Dot with the butter, and bake for 10 minutes or until bubbly and brown on top.

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