Penne With 5 Cheeses

• 12 teaspoon salt kosher salt
• 2 cups heavy cream
• 1 cup crushed tomatoes
• 12 cup freshly grated romano cheese (1 1/2 ounces)
• 12 cup shredded fontina (1 1/2 ounces)
• 14 cup crumbled gorgonzola (1 1/2 ounces)
• 2 tablespoons ricotta cheese
• 14 lb fresh mozzarella cheese, sliced
• 6 fresh basil leaves, chopped
• 1 lb imported penne pasta
• 4 tablespoons unsalted butter

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.
4. Mix well.
5. Drop the penne into the boiling water and parboil for 4 minutes.
6. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
7. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity).
8. Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

salt, heavy cream, tomatoes, romano cheese, shredded fontina, ricotta cheese, mozzarella cheese, fresh basil, penne pasta, unsalted butter

Taken from www.food.com/recipe/penne-with-5-cheeses-418555 (may not work)