Baked Five Cheese Penne

This is one of my favorite pasta recipes. The blend of cheeses is delicious and creamy, but the best part is that you can use any choice of Italian cheeses and it will still turn out great.

Baked Five Cheese Penne 
by Jennifer Carlisle

Ingredients
1 pound Penne Rigate or any kind of similar pasta
1/4 cup shredded Fontina Cheese
1/4 cup shredded Parmesan Cheese
1/4 cup shredded Asiago Cheese
1/2 cup Ricotta Cheese
1/4 lb Fresh Mozzarella cut into bite size pieces or Ciliegine, cherry size fresh mozzarella 
1 cup heavy cream
2 tbsp tomato paste
1 tsp Italian seasoning

Preheat oven to 500 degrees.
Cook pasta according to package directions.
While the pasta is cooking, in a large bowl combine the rest of the ingredients.
When the pasta is done cooking, drain, then combine the pasta and cheese mixture.
Pour the pasta and cheese into an oven safe dish and bake for 7-10 min. or until the cheese is melted and the top browns a little.
*Sometimes I use the last couple of minutes to let it sit under the broiler. I like my cheese a little burnt. Keep an eye on it though, as it can burn quickly.
*An easier way to make this recipe and it still tastes the same is substituting 1- 16 oz. bag of Kraft's 5 Cheese Italian Blend for all the cheeses listed above. Some of the cheeses may be different but the taste is still good. I would still add the cream, ricotta and Italian seasoning though.