Five Cheese Penne

What you'll need:

• 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 penne rigate pasta
• 4 tablespoons (1/2 stick) unsalted butter

1) Preheat the oven to 500 degrees F. Bring 5 quarts of salted water to a boil in a stockpot.
2) Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
3) Drop the penne into the boiling water and parboil for 8 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
4) Put into one large casserole dish. Dot with the butter and bake until bubbly and brown on top, 12 to 15 minutes.