Pasta: Penne with lots of cheese

By fsilver4

I love penne pasta for those nights when no one can make up their minds on what they want to eat.

Ingredients

• 2 cups heavy cream
• 1 cup crushed tomatoes in thick tomato puree
• 1/2 cup fresh grated Pecorino Romano (1 1/2 oz.)
• 1/2 cup shredded imported fontina (1 1/2 oz)
• 1/4 cup crumbled Gorganzola (1 1/2 oz)
• 2 tablespoons ricotta cheese
• 1/4 pound mozzerarella, sliced
• 6 fresh basil leaves, chopped
• 1 pound penne pasta
• 4 tablespoons (1 1/2 stick) unsalted better

Preparation

Step 1

Preheat oven to 500*

Boil the penne past for 5 minutes.

In a large bowl combine all the ingredients and then add the pasta. Divide the pasta into 6 shallow baking dishes, dot with butter and bake until bubbly and brown for 7 to 10 minutes.