| Type: | Dinner |
| Ingredients: |
1 c. heavy cream 1/2 c. canned crushed tomatoes in puree 1/4 c. grated Pecorino Romano 1/4 c. shredded fontina 2 Tbsp. crumbled Gorgonzola 1 Tbsp. ricotta 2 oz. sliced mozarella 3 chopped fresh basil leaves 1/2 pound penne pasta butter |
| Procedure: |
Preheat oven to 500 degrees and bring 2 quarts of water to a boil. Combine the cream, tomatoes, cheeses, and basil and mix well. Cook the penne pasta in the boiling water for 4 minutes, then drain. Add pasta to the cheese mixture and toss well. Divide the mixture into two shallow ceramic baking dishes or oven-safe bowls. Dot each with 3/4 Tbsp. butter. Bake for 7 to 10 minutes or until bubbly and brown on top. |
| Yields: | 2 servings |