Serves 6

From Barefoot Contessa Family Style. This recipe comes from George Germon and Johanne Killeen and their wonderful cookbook Cucina Simpatica. They own the award-winning restaurant in Providence, Rhode Island, called Al Forno, and we make pilgrimages there from time to time. This dish is easy to make for your family but elegant enough to serve to company.

Kosher salt
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 (1 1/2 ounces)
2 tablespoons 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 the 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 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.

This is a very versatile recipe; even George and Johanne make lots of variations. I like to double the
Gorgonzola and add 1/2 cup of grated Parmesan cheese.