Kitch n Therapy

Ingredients:

2 cups heavy cream

1 cup crushed tomatoes in thick tomato puree

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

2 rounded tablespoons fresh 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

Preheat oven to 400 degrees

Bring 5 quarts of salted (like ocean) water to a boil

Combine all the ingredients except the penne and butter in a large mixing bowl.  Mix well.

Drop penne into boiling water and parboil for 5 minutes.  Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Pour into a suitable baking dish or divide among 6 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity).  Dot with the butter and bake 10 minutes or until bubbly and brown on top.