Rich Penne with Four Cheeses

I wanted to create a baked pasta dish that would be a little different and maybe a little more elegant than my standard (but still delicious) baked ziti.  I like the color of the sauce in this dish; it’s light pink, almost the color of a vodka sauce. I tested this  new dish out on my children, and they loved it.  Then I prepared it for a Christmas Eve party that I was doing all of the cooking for at my beau Jim’s house. I think you will agree that this cheesy, rich dish is just delicious!

• Kosher salt 
• 1 pound penne rigate pasta (I like the brand De Cecco best because it stays al dente) 
• 2 cups heavy cream 
• 12 ounces crushed tomatoes in thick puree
• 1/2 cup freshly grated Romano or Parmesan cheese
• 2 tablespoons ricotta cheese (whole milk or part skim)
• 4 ounces fontina cheese, cut into a medium dice
• 1/2 pound (8 ounces) fresh mozzarella cheese, cut into a medium dice (you can substitute regular mozzerella cheese)
• 1/2 teaspoon crushed red pepper flakes 
• 1/2 teaspoon freshly ground pepper
• 3 tablespoons unsalted butter (for dotting over the top of the dish)

Preheat oven to 400 degrees and butter a 9 x 13 rectangular or oval baking dish.

In a very large pot, bring salted water to a boil.  Put the cream, the tomatoes, the romano cheese, the ricotta cheese, the mozzarella cheese, the fontina cheese, the pepper, and the red pepper in a large mixing bowl. Then cook the penne to al dente.  Drain the pasta well in a colander, and then add to all the ingredients in the mixing bowl.  Mix well with a rubber spatula.  Pour into prepared baking dish.  Dot with butter.  Bake until bubbly and browned on top, about 35 minutes. 

Note:  You can prepare this up to 2 days in advance and put in the refrigerator unbaked.  Then let it come to room temperature before you bake it.  If you bake it right out of the refrigerator add 15 minutes to the baking time.