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 Tbsp ricotta cheese
1/4 lb fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 lb imported penne frigate pasta
4 Tbsp unsalted butter
Preheat the oven to 500 degrees
Bring 5 qts of salted water to a boil in a stock pot.
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.
Yields: 6 people
Joan's Notes: Versatile recipe Also try dbl Gorgonzola and add 1/2 cup Parmesan. Easy for family or elegant enough for company.