1 pound Rigatoni, fusilli or small shells, dired
2 cups heavy cream
1 teaspoon Basil, dried
1 cup Crushed tomatoes in heavy puree
1 package Italian blend cheese, (8 ounces divided - mozzarella, mild cheddar, provolone, and asiago)
1/4 cup gorgonzola cheese, crumbled
Preheat oven to 375 degrees F. Spray a 9-by-13-inch casserole dish with cooking spray.
Boil pasta two minutes less than the package directs in plenty of well-salted water and set aside. Meanwhile, in a large bowl, mix together the cream, crushed tomatoes, basil, 1 1/2 cups of Italian cheese blend, and gorgonzola cheese.
Add cooked pasta to the cream and cheese mixture. Stir to combine. Pour into prepared casserole dish and top with remaining 1/2 cup of Italian cheese blend. Bake for 30 minutes, or until top is browned slightly and pasta is bubbling hot. Serve immediately.