Baked Penne With Cabbage And Pancetta

  1. Preheat oven to 500 degrees. Bring 5 quarts salted water to a boil over high heat. Meanwhile, in a large bowl combine 21/2 cups heavy cream, 1/2 cup grated fontina, 1/2 cup grated pecorino Romano, 1/2 cup crumbled Roquefort or other blue cheese, 2 tablespoons ricotta, 1/4 cup minced yellow onion, 4 cups finely shredded savoy cabbage, 1/2 teaspoon red pepper flakes, 11/4 teaspoons salt and 1 teaspoon freshly ground black pepper.
  2. Parboil 1 pound penne 4 minutes. Drain, add to bowl with cream mixture and stir to combine.
  3. Transfer mixture to a large gratin dish. Pasta should be no more than 1-inch deep. If necessary, use a second dish. Sprinkle 2/3 cup diced pancetta and 3 tablespoons grated Parmesan over top. Bake until pasta is bubbly and beginning to brown, 12-15 minutes. Let rest a few minutes before serving.

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Taken from www.epicurious.com/recipes/member/views/baked-penne-with-cabbage-and-pancetta-51942041 (may not work)

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