Penne with Five Cheeses

By JanetLynn198

Ingredients

• kosher salt
• 2 cups heavy cream
• 1 cup crushed tomatoes in thick tomato puree
• 1/2 cup freshly grated pecorino Romano (1 1/2oz)
• 1/2 cup shredded imported Italian Fontina (1 1/2oz)
• 1/4 cup crumbled Italian Gorgonzola (1 1/2oz)
• 2 tbsp ricotta cheese
• 1/4 lb fresh mozzarella, sliced
• 6 fresh basil leaves, chopped
• 1 lb penne pasta
• 4 tbsp unsalted butter

Preparation

Step 1

1. Preheat the oven to 500F. Bring 5 quarts of salted water to a boil in a stockpot.

2. 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 mins. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

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