1 pound dried penne
1 (28 ounce) can crushed tomatoes
1 cup heavy whipping cream
10 ounces white mushrooms, thinly sliced
2 cups (8 ounces) grated fontina cheese
2 teaspoons salt
Pepper to taste
1 cup ricotta cheese

Preheat oven to 450 degrees 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.