Al Forno's Penne with Tomato, Cream & Five Cheeses

INGREDIENTS

• 4 tablespoons (1/2 stick) unsalted butter, sliced thinly
• 3/4 teaspoons kosher salt, plus more for pasta water
• 1/4 pound thinly sliced mozzarella cheese
• 1 cup chopped canned tomatoes in heavy puree
• 2 tablespoons ricotta cheese
• 1 pound penne rigate or conchiglie rigate
• 1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
• 2 cups heavy cream
• 1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
• 1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
• 6 fresh basil leaves, coarsely chopped