Baked Four-Cheese Pasta With Tomatoes And Basil - cooking recipe

Ingredients

Bread Crumb Topping
12 slices white bread, with crusts torn into quarters
1/4 cup grated parmesan cheese (1/2 ounce)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
Pasta and Cheese Sauce
4 ounces Fontina cheese, shredded (about 1 cup)
3 ounces gorgonzola, crumbled (about 3/4 cup)
1/2 cup grated pecorino romano cheese (1 ounce)
1/4 cup grated parmesan cheese (1/2 ounce)
1 lb penne pasta
1 tablespoon table salt
2 teaspoons unsalted butter
2 teaspoons unbleached all-purpose flour
1/4 teaspoon ground black pepper
1 1/2 cups heavy cream
1 (14 1/2 ounce) can diced tomatoes, drained
1/4 teaspoon table salt
1/4 cup coarsely chopped fresh basil leaf

Preparation

For the topping:
Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups).
Transfer to small bowl; stir in Parmesan, salt, and pepper.
Set mixture aside.
For the pasta:
Adjust oven rack to middle position and heat oven to 500 degrees.
Bring 4 quarts water to rolling boil in stockpot.
Combine cheeses in large bowl; set aside.
Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta.
While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds.
Gradually whisk in cream, add tomatoes, and increase heat to medium, and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks.
Stir in remaining 1/4 teaspoon salt and pepper; cover cream mixture to keep hot and set aside.
When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet.
Add pasta to bowl with cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes.
Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Stir in 1/4 cup chopped fresh basil.
Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly.
Bake until topping is golden brown, about 7 minutes.
Serve immediately.