|400 g||canned chopped tomatoes|
|80 g||freshly-grated Parmesan cheese (divided)|
|50 g||shredded Gruyère cheese|
|120 g||ball of mozzarella cheese (sliced)|
|80 g||crumbled Gorgonzola cheese|
|350 ml||heavy cream|
|30 g||bread crumbs|
Preheat oven to 250°C /475°F. Bring a large pot of salted water to a boil. Parboil pasta for approx. 5 min. Drain and set aside. Coarsely chop basil. Drain excess liquid from tomatoes.
Add all of the cheese except for half of the Parmesan to a large mixing bowl.
Add the basil, salt, heavy cream, tomatoes, and cooked penne; stir to combine.
Transfer to casserole dish, sprinkle with reserved Parmesan cheese and breadcrumbs, and dot with butter. Bake at 250°C /475°F until bubbling and golden brown, approx. 10 minutes. Enjoy!