Penne with Five Cheeses

Kosher salt
2 cups Heavy cream
1 cup crushed tomatoes or your favorite marinara sauce
1/2 cup romano cheese
3/4 cup grated fontina cheese
1/4 cup crumbled gorgonzola cheese
2 T. ricotta cheese
1/4 lb. fresh mozarella cheese, cubed
6 fresh basil leaves (optional if you use the marinara sauce which is already seasoned)
1 box penne pasta
2-3 T. butter sliced thinly
parmesan cheese to garnish

Preheat oven to 450.  Bring salted water to a boil and par boil pasta for 5 minutes.  Drain well.  Combine all ingredients except pasta, butter and parmesan cheese in a very large bowl--large enough to hold the pasta too.  AFter pasta is well drained add to cheese mixture and combine well.  Place in a large pyrex baking dish (I spray lightly with oil).  Dot with butter on top to taste and sprinkle with parmesan.  Bake until bubble and brown on top--20-30 minutes.

This make a huge dish and is rich and filling so it's great for company or when you need to make a dinner to take somewhere.  One pan would easily serve 8.  The cheeses are pricy, but there is not any meat to that helps with cost.  If you make two batches then you use all the cheese you bought.  Also, to help with cost I have done it with the combination romano, parmesan, asiago instead of the plain romano and fontina combination and it was awesome.  You could totally play with the cheeses.  When I did the blend I just used the whole container, about a half a container of gorgonzola-which you could use the other half on a green salad to go with this and be done.  You can also use regular mozarella too.