Baked Four Cheese Pasta with tomatoes and basil

Serves 4-6

Ingredients

Bread Crumb Topping:

3-4 slices white sandwich bread with crusts, torn into quarters

1/4 c grated Parmesan cheese (1/2 oz)

1/4 tsp table salt

1/8 tsp ground black pepper

Pasta and Cheese

4 oz Fontina cheese, shredded (about 1 cup)

3 oz Gorgonola cheese, crumbled (about 3/4 cup)

1/2 c grated Pecorino Romano cheese (1 oz)

1/4 c grated Parmesan cheese (1/2 oz)

1 lb penne pasta

2 tsp unsalted butter

2 tsp unbleached all-purpose flour

1/4 ground black pepper

1-1/2 c heavy cream

1 can (14 1/2 oz) diced tomatoes, drained

1/4 tsp table sale

1/4 cup coarsely chopped fresh basil leaves

For the topping: Pulse bread in food processor until mixture resembles coarse crumbs. Add parmesan, salt & pepper. Set aside

For the pasta: Adjust oven rack to middle and heat to 500 degrees

Bring 4 quarts of water to boil. Combine cheeses in large bowl; set aside. Add pasta  and 1 tbsp salt to boiling water. While pasta is cooking, melt butter in small saucepan over med-low heat,, whisk flour into butter until no lumps remain, about 30 sec. Gradually whisk in cream, add tomatoes, and increase heat to med, and bring to boill stirring occasionally; reduce hear to med-low and simmer 1 min to ensure that flour cooks. Stir in remaining 1/4 tsp salt & pepper; cover cream mixture to keep hot and set aside. When pasta is very al dente, drain about 5 sec, leaving pasta slightly wet. Add pasta to bowl of cheeses, immediately pour cream mixture over, then cover bowl with foil and let stand for 3 min. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Stir in 1/4 c chopped fresh basil.

Transfer pasata to 13x9 baking dish, sprinkle with bread crmbs, pressing down lightly. Bake until topping is golden brown, about 7 min. Serve immediately.