Penne with 5 cheeses can be found here, and it's a recipe that I used to make often. I've made it with Penne as directed, but I've also baked it with cheese raviolis and used it as a sauce for scallop stuffed cannelloni. I love this sauce, but I haven't made it for almost three years. I just kind of forgot about it. The other day, I thought about it again, and I knew it would work well for the meatless month we are having. I planned out the weekly meals, and then promptly forgot that this recipe called for ricotta.
Here's where we get into the problem, and me being a little crazy. I haven't made this recipe since I've started making my own ricotta cheese. I refuse to buy ricotta because mine is so much better than the pre-packaged stuff. I had this planned for Friday night, but didn't make any ricotta. The recipe only calls for 2 tablespoons of the cheese, and I still rearranged dinner plans because I didn't have it. I think this is an issue, but now I do have some lovely homemade cheese waiting for me to broil on some toast later, so that's not all that bad, right?
This meal comes together quickly, especially is you don't have to make your own cheese. I used two 19 oz packages of frozen tortellini (cook the tortellini first), and baked it at 500 F for 15 minutes. There is a lot leftover, but it reheats well, and I think it would freeze well too. We never get to that point, and I guarantee that in two days only a small fraction of this will be left.
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