6 Cheese Penne

I tried out this recipe last night and got John's seal of approval. It's was very good! It's similar to a recipe I saw in Ina Gartner's Barefoot Contessa: Family Style. I made a few changes and (thankfully) it turned out just great!

1 lb. penne pasta
1 1/4 cup of Italian cheese blend (you know, the one in the zip loc bag near the butter?)
1 cup crushed tomatoes
2 tablespoons Ricotta cheese (part-skim works great)
2 cups heavy whipping cream
6 fresh Basil leaves, chopped (roll 'em up length wise and ribbon cut them before chopping, easier!)
1/2 stick unsalted butter

Bring large stockpot to rolling boil. Add salt. Add pasta. Cook pasta for 7 minutes.

Preheat oven to 500 degrees.

Meanwhile, combine all ingredients in a large mixing bowl. Mix well.

Drain pasta well. Combine pasta with all other ingredients in large mixing bowl.

Spoon pasta mixture into individual, oven-proof bowls, approximately 1 1/2-2 cups. Dot with butter. Bake for 7-10 minutes.

ENJOY!