Penne with Five Cheeses

By mackenzielester

Ingredients

• Kosher salt
• 2 c heavy cream
• 1 c crushed tomatoes in thick tomato puree
• ½ c freshly grated Pecorino Romano (1 ½ oz)
• ½ c shredded imported Italian fontina (1 ½ oz)
• ¼ c crumbed Italian Gorgonzola (1 ½ oz)
• 2 T ricotta cheese
• ¼ pound fresh mozzarella, sliced
• 6 fresh basil leaves, chopped
• 1 pound penne rigate pasta
• 4 T unsalted butter

Details

Servings 6

Preparation

Step 1

Preheat oven to 500 degrees.

Bring 5 qts salted water to boil in stockpot.
Combine all ingredients except penne and butter in a large mixing bowl, mix well.

Drop the penne into 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 butter and bake until bubbly and brown on top, 7-10 minutes.