Barefoot Contessa (en-US)

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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

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.

Penne with Five Cheeses