Also try the book *Cucina Simpatica*.

<pre>
Kosher Salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1.5 oz)
1/2 cup shredded imported Italian fontina (1.5 oz)
1/4 cup crumbled Italian Gorgonzola (1.5 oz)
2 tbs ricotta cheese
1/4 lb fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 lb imported penne rigate pasta
4 tbs (1/2 stick) unsalted butter
</pre>

Preheat oven to 500 degrees.

Bring 5 quarts salted water to a boil.

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.  Drawin well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratic dishes (1.5 to 2 cup capacity).  Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.  It's OK to double the Gorgonzola and add 1/2 cup of grated Parmesan.