Penne with Five Cheeses

By karen1

Ingredients

• Kosher salt
• 2 c. heavy cream
• 1 c. crushed tomatoes in thick tomato puree
• 1/2 c. freshly grated pecorino romano (1 1/2 ounces)
• 1/2 c. shredded imported fontina (1 1/2 ounces)
• 1/4 c. crumble italian gorgonzola (1 1/2 ounces)
• 2 T. ricotta cheese
• 1/4 pd. fresh mozzarella sliced
• 6 basil leaves chopped
• 11 pd. penne rigate pasta
• 4 T. (1/2 stick) unsalted butter

Preparation

Step 1

Preheat oven to 500 degrees.
Bring 5 quarts of salted water to boil in stockpot.
Combine all ingredients except the penne and butter in large mixing bowl. Mix well.
Drop penne into boiling water and parboil for 4 minutes. Drain in colander and add to the ingredients in mixing bowl, tossing to combine. Divide pasta into 6 ceramic gratin dishes (1 1/2 to 2 c. capacity) Dot with butter and bake until bubbly and brown on top 7 to 10 minutes. Can also use regular casserole dish.