Recipe Friday?

Here is the recipe for my FAVORITE pasta in the world! I will be making this tonight.

Barefoot Contessa's Penne with 5 Cheeses:

2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree (this is super hard to find so you may have to substitute something similar)
1/2 cup freshly grated Pecorino Romano (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 (I do not like ricotta so instead I add some parmesean and extra of the other cheeses)
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped (I usually leave the basil out but up to you)
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

Preheat the oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

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 (usually takes longer).

** My sister and I have tried various dishes and each time the pasta comes out differently. You could do just two dishes if you don't have smaller ones.