Penne with five cheeses

Sorry there isn't a picture of this. Next time. We will definately be making this again. This for sure is a keeper. Try it out...I know you'll agree!

1/2 tsp salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated parmesan (1 1/2 oz.)
1/2 cup shredded Italian fontina ( 1 1/2 oz.)
1/4 cup crumbled Italian Gorgonzola (1/2 oz)
2 Tbsp. ricotta cheese
1/4 lb. fresh mozzarella, sliced
6 fresh basil leaves, chopped (I used 1 tsp. dried basil)
1 lb. penne rigate pasta

Preheat oven to 4o0 degrees
Bring 5 quarts salted water to a boil in a stockpot
Combine all ingredients except the penne in a large mixing bowl. Mix well.
Drop the penne into the boiling water and boil for 8 minutes. Drain well in a colander and add to the ingredients in the mixing bow, tossing to combine.
Pour mixture into a 9x13 greased baking dish, sprinkle with parmesan cheese and bake for 20-25 minutes.

Courtesy of Barefoot Contessa