Penne with Five Cheeses

By KDHarmon

Ingredients

• Kosher salt
• 2 C heavy cream
• 1 C crushed tomatoes in thick tomato puree
• 1/2 C freshly grated Pecorino Romano
• 1/2 C Fontina, shredded
• 1/4 C Gorgonzola, crumbled
• 2 Tbl Ricotta
• 1/4 pound fresh mozzarella, sliced
• 6 basil leaves, chopped
• 1 pound penne
• 4 tsp unsalted butter
• (Can double Gorgonzola--add 1/2 C grated Parmesan)

Preparation

Step 1

Preheat oven to 500 degrees.

Combine all ingredients except pasta and butter in large mixing bowl. mix well. Cook pasta and parboil for 4 minutes. Drain well, then add to bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1-1/2-2 cup capacity). dot with butter and bake until bubbly and brown on top, 7-10 minutes.