Not a healthy recipe - but tasty!

Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 oz)
1/2 cup shredded imported Italian fontina (1 1/2 oz)
1/4 cup crumbled Italian Gorgonzola (1 1/2 oz)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

2 cup s heavy cream 1 cup crushed tomatoes in thick tomato puree 1/2 cup freshly grated Pecorino Romano (1 1/2 oz) 1/2 cup shredded imported Italian fontina (1 1/2 oz) 1/4 cup crumbled Italian Gorgonzola (1 1/2 oz) 2 tablespoons ricotta cheese 1/4 pound fresh mozzarella, sliced 6 fresh basil leaves, chopped 1 pound imported penne rigate pasta 4 tablespoons (1/2 stick) unsalted butter

1. Preheat the oven to 500.
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.
4. 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.
5. 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, 7-10 minutes.