Serves 6 to 8

2 cups heavy cream

1 cup chopped canned tomatoes in purée

½ cup (1½ ounces) freshly grated pecorino Romano cheese

Unlimited Digital Access. $1 for 4 weeks.

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.