4 Cheese Tomato and Cream Penne Bake

Ingredients

• 1 ½ cup heavy cream
• 14 1/2 oz chopped canned tomatoes
• 3/4 cup freshly grated pecorino Romano cheese
• 3/4 cup coarsely shredded Fontina cheese
• 2 tablespoons ricotta cheese
• 3/4 cup thinly sliced mozzarella cheese, plus more for topping
• 3/4 teaspoon kosher salt, plus more for pasta water
• 12 fresh basil leaves, coarsely chopped
• 12 oz Brami penne
• 3 tablespoons unsalted butter, cubed