5 Cheese Grantine with Sausage
- 7 ounces VILLA FRIZZONI® pasta penne rigate ridged (#25728)
- 4 ounces EAGLE RIDGE® sausage pork Italian sweet bulk frozen (#51532)
- 4 ounces pepperoni pork and beef slice average 16/ounce frozen (#N1484)
- 1 1/2 ounces COBBLESTREET MARKET™ cheese Provolone 22 slice .75 ounce non-smoked interleaf, refrigerated (#70264)
- 3 ounces cheese pizza blend shredded feather 92% Mozzarella 7% Provolone 1% Parmesan, refrigerated (#71200)
- 2 ounces cheese Ricotta whipped part skim tub, refrigerated (#70140)
- 4 ounces cream heavy 36% whipping, refrigerated (#71216)
- Cook off sausage, reserve.
- Heat heavy cream to boil, add all cheeses and melt.
- Add pepperoni, sausage, penne and toss.
- Put in skillet and place 4 dollops of Ricotta.
- Bake for 5 minutes.