Serves 6 to 8
2 cups heavy cream
1 cup chopped canned tomatoes in purée
½ cup (1½ ounces) freshly grated pecorino Romano cheese
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½ cup (1½ ounces) coarsely shredded Fontina cheese
¼ cup (1½ ounces) crumbled Gorgonzola cheese
2 tablespoons ricotta cheese
¼ pound thinly sliced mozzarella cheese
¾ teaspoon kosher salt, plus more for pasta water
6 fresh basil leaves, coarsely chopped
1 pound penne rigate or conchiglie rigate (seashells)
4 tablespoons (½ stick) unsalted butter, thinly sliced
1. Heat oven to 500 degrees. Bring a large pot of salted water to a boil.
2. In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine.
3. Drop the pasta into the boiling water and parboil for four minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine.
4. Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1½ to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes. (A 9- by 13-inch dish will do.) Dot with butter, and bake until bubbly and brown on top, seven to 10 minutes.
— Adapted byfrom Al Forno restaurant, Providence, R.I.