Penne With Five Cheeses

I have not tried this recipe. I got this recipe from Food Network it's a Barefoot Contessa recipe. This recipe comes from George Germon and Johanne Killeen and their wonderful cookbook Cucina Simpatica.

• Ready In: 30 mins
• Serves: 6

Ingredients

•  kosher salt
• 2  cups heavy cream
• 1  cup crushed tomatoes, in thick tomato puree
• 1⁄2 cup  freshly grated pecorino romano cheese (1 1/2 ounces)
• 1⁄2 cup  shredded imported italian fontina (1 1/2 ounces)
• 1⁄4 cup  crumbled italian gorgonzola (1 1/2 ounces)
• 2  tablespoons ricotta cheese
• 1⁄4 lb fresh mozzarella cheese, sliced
• 6  fresh basil leaves, chopped
• 1  lb  imported  penne rigate
• 4  tablespoons unsalted butter (1/2 stick)

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. 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. 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.