Penne with Five Cheeses

Ingredients

• Kosher salt
• 2 cup(s) heavy cream
• 1 cup(s) crushed tomatoes in thick tomato puree
• 1/2 cup(s) freshly grated Pecorino Romano 1 1/2 oz.
• 1/4 cup(s) crumbled Italian Gorgonzola 1 1/2 oz.
• 1/2 cup(s) shredded imported Italian fontina 1 1/2 oz.
• 2 tablespoon(s) ricotta cheese
• 1/4 pound(s) fresh mozzarella sliced
• 6 fresh basil leaves chopped
• 1 pound(s) penne rigate pasta
• 4 tablespoon(s) unsalted butter

Preparation

1. Preheat the oven to 500 degrees F.


2. Bring 5 quarts of salted water to a boil in a stockpot.


3. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.


4. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.


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