Ina's Penne With 5 Cheeses

Combine 2 c. heavy cream
1 c. crushed tomatoes in thick tomato puree (canned)
1/2 c. freshly grated Pecorino Romano (1 1/2 oz)
1/2 c. Shredded Italian fontina (1 1/2 oz)
1/4 c. crumbled Italian Gorgonzola (1 1/2 oz)
2 T ricotta cheese
1/4 lb fresh mozzarella, sliced and chunked
salt and pepper
Cook 1 lb penne regate pasta (penne with the lines) in boiling water (salted)-drain well.

Combine penne with sauce and place in casserole, or shallow augratin dishes. Dot with 1/2 stick butter sliced and bake at 500 degrees until bubbly and brown on top. Seperate gratins will take about 10 min, casserole about 15-20 min.

Mom adds leftover seafood like fish, shrimp, etc. when she has some.