6 Cheese Penne Pasta

By McCarleyRHLAC

Ingredients

• 1 cup crushed tomatoes
• 2 cups heavy cream
• 1/2 cup grated Romano cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup shredded Fontina cheese
• 1/4 cup crumbled Gorgonzola cheese
• 2 tablepsoons ricotta cheese
• 4 slices of mozzarella, diced
• 6 fresh basil leaves, chopped
• 1 pound penne pasta
• 4 tablespoons unsalted butter

Details

Servings 6
Adapted from greencattlebeef.com

Preparation

Step 1

Preheat the oven to 500. Bring a large pot of salted water to boil. Combine all the ingredients except the penne pasta and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and boil for 5 minutes. Drain well and add to the cheese mixture, tossing to combine. Divide the pasta among 6 shallow ceramic gratin dishes. Some of the cheese bubbles over so place dishes on a cookie sheet. Dot with butter and bake until bubbly and brown on top; about 10 minutes. Might need covered with foil the last few minutes if getting too brown.