Penne With Tomato, Cream, and Five Cheeses

• 2 cups heavy cream
• 1 cup chopped canned tomato, in heavy puree
• 12 cup freshly grated pecorino romano cheese (1 1/2 ounces)
• 12 cup coarsely shredded fontina (1 1/2 ounces)
• 4 tablespoons crumbled gorgonzola
• 2 tablespoons ricotta cheese
• 14 lb fresh mozzarella cheese, sliced (2 small cheeses)
• 34 teaspoon kosher salt
• 6 basil leaves, chopped
• 1 lb imported penne rigate
• 4 tablespoons unsalted butter

1. Preheat oven to 500.
2. Bring 5 quarts salted water to a boil in a stockpot.
3. In a mixing bowl, combine all the ingredients except the penne and butter; stir well.
4. Drop the penne into the boiling water; parboil 4 minutes.
5. Drain in a colander and add to the ingredients in the mixing bowl; tossing to combine.
6. Divide the pasta mixture among 6-8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity).
7. Dot with butter and bake until bubble and brown on top, 7-10 minutes.

heavy cream, tomato, freshly grated pecorino romano cheese, gorgonzola, ricotta cheese, mozzarella cheese, kosher salt, basil, penne rigate, unsalted butter

Taken from www.food.com/recipe/penne-with-tomato-cream-and-five-cheeses-435517 (may not work)