Penne with Five Cheeses

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Servings: 6

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

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.

By RecipeOfHealth.com