We had this with some panco coated fish from Costco that is ready in about 17 min. from freezer to plate. From Ina Garten's Cooking Family Style
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup pecorino romano (1 1/2 oz) - grated
1/2 cup shredded fontina (1 1/2 oz.)
1/4 cup crumbled gorgonzola (1 1/2 oz.)
2 Tablespoons ricotta cheese
1/4 pound fresh mozarella, sliced
6 fresh basil leaves, chopped
1 pound penne rigate pasta
4 Tablespoons (1/2 stick) unsalted butter
Preheat the oven to 500 degrees.
Bring 5 quarts of salted water to a boil in a stockpot. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 min. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 - 2 cup capacity) Dot with the butter and bake until bubbly and brown on top, 7-10 minutes.
I did not divide into gratin dishes. I just made it in a 4 quart casserole dish.