Penne with Five Cheeses

2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup grated Pecorino Romano cheese
1/2 cup shredded Italian fontina/Italian cheese mix
2 T. ricotta cheese
1/4 cup fresh mozzarella
1/2 cup grated Parmesan cheese
6 fresh basil leaves, chopped
1 pound cooked penne
4 T. butter

Combine all ingredients except the penne and butter in aluminum pan. Mix well. Add penne to tomato and cheese mixture and combine well. Dot with butter. Cover with foil and put into extra large ziploc bag. Freeze.

Thaw in refrigerator for 24 to 36 hours. Preheat oven to 450 degrees. Bake pasta until bubbly and brown on top, about 20 minutes.

Note:  If you don't want to freeze this, just put it into the oven instead of the freezer and bake as directed above.