Five Cheese Penne Pasta
1 1/2 cups heavy cream
1 cup cherry tomatoes, halved
3 cups fresh spinach
1/2 cup shredded fontina cheese
1/4 cup parmesean cheese
2 tablespoons ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup shredded asiago cheese
1 pound penne pasta (you can use gluten free pasta too)
2 tablespoons olive oil,
2 cloves finely chopped garlic
Turn on oven to 450 degrees. Bring a large pot of water to a boil and cook the pasta until al dente. Meanwhile, combine all the cheeses (except the ricotta) in a bowl and set aside. In a saute pan add the olive oil, tomatoes, and spinach and cook on medium low heat until just wilted. Add the garlic once the spinach has wilted and let cook for a minute or two, but be sure not to let it burn, then add the cream and 1/2 teaspoon of salt and turn off heat.
Once the pasta is cooked, drain, and put back into the large pot. Add the tomato and spinach cream mixture and 3/4 of the pre-shredded cheese that was set aside (reserve 1/4 of the cheese to go on top of the pasta). Mix the cheese in the pasta until incorporated, then add to a baking dish. Top with remaining cheese and bake for 10-15 minutes, or until golden brown and bubbly. Top the pasta with freshly chopped basil and voila!