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5 Cheese Grantine with Sausage

5 Cheese Grantine with Sausage

Ingredients

  • 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)

Preparation

  1. Cook off sausage, reserve.
  2. Heat heavy cream to boil, add all cheeses and melt.
  3. Add pepperoni, sausage, penne and toss.
  4. Put in skillet and place 4 dollops of Ricotta.
  5. Bake for 5 minutes.

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