Kosher salt for pasta water
2 cups heavy cream
1 cup crushed tomatoes in thick puree
½ cup freshly grated Pecorino Romano cheese
½ cup shredded Italian Fontina cheese
¼ cup crumbled Italian Gorgonzola cheese
2 tablespoons ricotta cheese
¼ pound fresh mozzarella cheese, grated
6 fresh basil leaves, chopped
1 pound penne rigate pasta
4 tablespoons unsalted butter

Preheat oven to 500 degrees.

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 boiling salted water and parboil for about 4 minutes. Drain pasta well and add to cream and cheese mixture, tossing to combine.

Divide the pasta minute among 6 shallow gratin dishes (1½ to 2 cup capacity). Dot each with butter and bake until bubbly and brown on top, 7 to 10 minutes.