1 c. heavy cream
1/2 c. chopped tomatoes
1/4 c. Romano cheese
1/4 c. shredded fontina
1/4 lb. mozzarella cheese
1 tbsp. ricotta cheese (if handy)
1/2 lb. Penne rigate
2 tbsp. butter

1. Preheat oven to 500 degrees.

2. Bring water to boil for penne.

3. In a mixing bowl, combine all the ingredients except the penne and butter. Stir well to combine.

4. Drop the penne into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in a mixing bowl, tossing to combine.

5. Divide the pasta mixture among a few individual shallow dishes or 1 large shallow dish. Dot with the butter and bake until bubbly and brown on top, 7-10 minutes.