1/2 c. light cream or half and half
2 oz. Asiago, grated
2 oz. Fontina, shredded
2 oz. Parmesan, grated
1/2 c. tomato sauce
1 pkg. Penne

Cook pasta. In small saucepan, heat cream until hot but not boiling. Stir in tomato sauce and heat thoroughly. Drain pasta and return to pot. Add sauce and toss until coated. Add cheese and toss until melted. Serve with more Parmesan.