Penne with Tomato, Cream, and Five Cheeses

• 2 cups heavy whipping cream
• 1 cup tomatoes, canned chopped, in heavy puree
• 1/2 cup pecorino cheese freshly grated
• 1/2 cup fontina cheese coarsely shredded
• 4 tablespoons gorgonzola cheese crumbled
• 2 tablespoons ricotta cheese
• 1/4 pound mozzarella cheese sliced
• 3/4 teaspoon kosher salt
• 6 each basil chopped
• 1 pound pasta, penne
• 4 tablespoons butter unsalted

1. Preheat the oven to 500 degrees Bring 5 quarts of salted water to a boil in a stockpot.
2. In a mixing bowl, combine all the ingredients except the penne and butter.
3. Stir well to combine.
4. Drop the penne into the boiling water and parboil for 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 six to eight individual, shallow, ceramic gratin dishes (1 and one half to 2 cup capacity).
7. Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

heavy whipping cream, tomatoes, pecorino cheese, fontina cheese, gorgonzola cheese, ricotta cheese, mozzarella cheese, kosher salt, basil, pasta, butter

Taken from recipeland.com/recipe/v/penne-tomato-cream-five-cheeses-38978 (may not work)