You, of course, can use real penne for this, but I promise (especially with those New Years resolutions staring us in the face), you will not notice the difference! I was crossing my fingers that the pasta would hold up to both boiling and baking (you never know with gluten free products), but it worked perfectly the night of, and for every leftover serving. We both had nothing but good things to say, so give it a try!! And also get excited for many more recipes of my favorite pastas... now chickpea style!
1 lb Banza Chickpea Penne Pasta
2 cups heavy cream
1 cup canned crushed tomatoes in puree
1/2 cup freshly grated pecorino romano
1/2 cup fontina, shredded
1/4 cup crumbled goat cheese
2 tablespoons ricotta cheese
1 ball fresh mozarella, cut into 1/4 inch strips
8 fresh basil leaves, julienned, plus more for garnish
4 tablespoons (1/2 stick) unsalted butter
Preheat the oven to 500 degrees.
Boil a large pot of salted water, add the penne, and cook for 6 minutes, just shy of al dente. Drain the pasta into a collander and rinse with cold water. Set aside.
In a large bowl, mix together the crushed tomatoes, pecorino romano, goat cheese, ricotta, fontina, mozzarella, and basil leaves. Once the cooked pasta is cool, add to the mixture, and toss to combine.
Divide the pasta mixture into the six shallow ramekins, or one larger shallow casserole dish. Dot with butter, and bake until bubbly and brown on top, 7-10 minutes. If you are not baking this immediately (save the leftovers uncooked in the fridge!), you may need a couple more minutes watching carefully, and I also added a bit more of the pecorino romano on the top for good measure.
Top with freshly julienned basil, and enjoy!!