Penne with Five Cheeses

By Sparrow2222

Ingredients

• Kosher salt
• 2 cups heavy cream
• 1/2 cup freshly granted Pecorino Romano
• 1/2 cup shredded important Italian fontina (or Asiago)
• 1/4 cup grumbled Italian Gorgonzola (or Parmesan)
• 2 tablespoons ricotta
• 1/2 pound fresh mozzarella, sliced
• 6 fresh basil leaves, chopped
• 1 pound imported penne rigate pasta
• 4 tablespoons unsalted butter

Preparation

Step 1

Preheat the oven to 500 degrees.

Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes. Dot with the butter and bake until bubbly and brown on top, 7-10 minutes.