Al Forno's Penne With Tomato, Cream, and Five Cheeses
You won't meet a speedier baked pasta, not one this good. The recipe comes from a couple of former artists — she a photographer, he a sculptor — who, on the eve of opening their first restaurant in 1980, felt inspired to add baked pastas to their menu after seeing one in a smoky photo in an old Gourmet magazine.