1 cupCrushed tomatoes in thick tomato pureeoptional ( my kids like it without this)
1/2cupfreshly grated Pecorino Romano1 1/2 ounces
1/2 cupshredded imported italian fontina1 1/2 ounces
1/4 cup crumbled Italian Gorgonzola
2Tablespoonsricotta cheese
1/4poundfresh mozzarella grated or sliced
6fresh basil leaves chopped
1poundpenne pasta
4Tablespoonsunsalted butter1/2 stick
Instructions
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 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 butter and bake until bubbly and brown on top, 7-10 minutes.