Al Forno's Penne with Tomato, Cream & Five Cheeses

By tulawdog

Ingredients

• 2 2
• cups heavy cream
• 1 1
• cup chopped canned tomatoes in heavy puree
• 1/2 1/2
• cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
• 1/2 1/2
• cup coarsely shredded (1 1/2 ounces) Fontina cheese
• 1/4 1/4
• cup crumbled Gorgonzola cheese, (1 1/2 ounces)
• 2 2
• tablespoons ricotta cheese
• 1/4 1/4
• pound thinly sliced mozzarella cheese
• 3/4 3/4
• teaspoons kosher salt, plus more for pasta water
• 6 6
• fresh basil leaves, coarsely chopped
• 1 1
• pound penne rigate or conchiglie rigate
• 4 4
• tablespoons (1/2 stick) unsalted butter, sliced thinly

Preparation

Step 1

Heat oven to 500 degrees F. Bring a large pot of salted water to a boil. In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine. Drop the pasta into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes. Dot with the butter, and bake until bubbly and brown on top, 7 to 10 minutes.