Ingredients
The following ingredients have 4 Servings
- 2 cups heavy cream
- 1 cup chopped canned tomatoes in heavy puree
- 1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
- 1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
- 1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
- 2 tablespoons ricotta cheese
- 1/4 pound thinly sliced mozzarella cheese
- 3/4 teaspoon kosher salt, plus more for pasta water
- 6 fresh basil leaves, coarsely chopped
- 1 pound penne rigate or conchiglie rigate
- 4 tablespoons (1/2 stick) unsalted butter, sliced thinly
Instruction
- Heat oven to 500°F.
- Bring a large pot of salted water to a boil.
- In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine.
- Drop the pasta 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.
- Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes. Dot with the butter, and bake until bubbly and brown on top, 7 to 10 minutes.
