1 lb. dried penne
1 (28 oz.) can crushed tomatoes
1 C. heavy whipping cream
10 oz. white mushrooms, thinly sliced
2 C. (8 oz.) grated fontina cheese
2 tsp. salt
Pepper to taste
1 C. ricotta cheese

Preheat oven to 450°F. Lightly grease a 13 x 9-inch casserole
dish. Fill an 8-quart pot two-thirds full of water and bring it to a boil
over high heat. Add the penne and boil until it is cooked through.

Meanwhile, combine the tomatoes, cream, mushrooms, fontina,
salt and pepper in a large bowl. Drain the pasta, combine it with
the tomato mixture, and toss gently. Scrape the mixture into the
casserole dish with a rubber spatula. Spoon the ricotta over the
top (it doesn’t need to be an even layer). Bake on the center rack
of the oven for 15 minutes, until the sauce is bubbling. Remove
from the oven and let cool a few minutes before serving. Serves 6.

Serve this pasta with fresh steamed vegetables and a salad.

B-man :wink: