Here’s what you will need:
1 jar (8.5 ounce) oil-packed sun-dried tomatoes
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup Pecorino Romano, freshly grated
1/2 cup Fontina, shredded
1/3 cup Gorgonzola, crumbled
3 tablespoons ricotta cheese
1/4 pound fresh mozzarella, cubed
6 leaves fresh basil, chopped
1 pound penne pasta
2 tablespoons unsalted butter, cubed
Salt and pepper to taste
Preheat your oven to 400 degrees F.
Next, drain the oil from the sun-dried tomatoes. Pat them dry with a paper towel to remove any excess oil and set them aside.
Bring water with a pinch of salt to a boil in a stockpot.
Meanwhile in a large bowl, combine all the ingredients, except the penne and butter. Mix well.
Add the pasta to the boiling water and parboil for about 5 minutes. Drain it well using a colander and add it to the ingredients in your large bowl. Toss to combine.
Place the pasta mixture in a large oven-safe pan that has a lid. Dot the pasta with butter and sprinkle with additional Pecorino Romano.
Bake for 20 minutes with the lid on. Remove the lid and bake for an additional 15 – 20 minutes until the top is browned and bubbly.
