Categories: Pasta, not tried

Ingredients

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

Directions

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.

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