When you need all of the fingers on one hand to count the number of different cheeses a recipe contains you know you’re in business 🙂
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 c freshly grated pecorino romano
1/2 c shredded imported italian fontina
1/4 c crumbled italian gorgonzola
2 T ricotta cheese
1/4 # fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 T (1/2 stick) butter
Preheat the oven to 500 degrees.
Bring 5 quarts of salted water to a boil in a stockpot.
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 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 (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
Note: I just put the whole mixture into a 2 qt. casserole dish or 13x9x2 pan, dot with the butter and bake.