2 cups heavy cream
1 cup Pomi chopped tomatoes
1/2 cup Venda's freshly grated Pecorino Romano
1/2 cup Venda's coarsely shredded Fontina
4 tablespoons Venda's crumbled Gorgonzola
2 tablespoons ricotta
2 Vendas fresh small mozzarella balls, sliced
3/4 teaspoon kosher salt
6 fresh basil leaves, chopped
1 pound Venda's penne rigate
4 tablespoons (1/2 stick) unsalted butter
Preheat oven to 500 degrees.
Bring 5 quarts of salted water to a boil in a stockpot.
In a large mixing bowl, combine all the ingredients except the penne and butter. Stir well to combine.
drop the penne into the boiling water, and parboil for 4 minutes. Drain in a colander, and add the penne to the ingredients in the mixing bowl, tossing to combine.
Divide the pasta mixture among 6 to 8 individual ceramic gratin dishes (no larger than 2-cup capacity). Dot each dish of pasta with butter, and bake until bubbly and brown on top, 7 to 10 minutes.
Serves 6 to 8.