2 cups heavy cream
1 cup choped canned tomatoes in heavy puree
1/2 cup freshly grated Pecorino Romano — (one and one-half
— ounces) 1/2 cup coarsely shredded Fontina — (one and one-half
— ounces) 4 tablespoons crumbled Gorgonzola — (one and one-half
— ounces) 2 tablespoons Ricotta
2 small fresh Mozzarella cheeses — sliced (one-quarter
— pound) 3/4 teaspoon Kosher salt
6 basil leaves — chopped
1 pound imported Penne Rigate
4 tablespoons unsalted butter — (1 and one-half
— sticks)
1. Preheat the oven to 500 degrees 2. Bring 5 quarts of salted water to a boil in a stockpot. 3. In a mixing bowl, combine all the ingredients except the penne and butter. Stir well to combine. 4. Drop the penne into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine. 5. Divide the pasta mixture among six to eight individual, shallow, ceramic gratin dishes (1 and one-half to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
Posted To Fabfood September 1998~Busted With 2.0 by <melizajane@aol.com>