Ingredients

- 28 ounces can crushed Italian tomatoes
- 1 1/2 cups whipping cream
- 1 cup Asiago cheese or parmesan cheese - grated
- 1/2 cup fontina cheese - cubed or shredded
- 2 tablespoons ricotta cheese
- 1 teaspoon red pepper flakes - more to taste
- 1 teaspoon salt
- 1 cauliflower head, chopped into bite size pieces
- 1 pound penne pasta or other small pasta
- 3 tablespoons butter
- 1/2 cup parmesan cheese - shredded

Directions

Mix canned tomatoes, whipping cream, Asiago cheese, fontina cheese, ricotta cheese, pepper and salt in medium bowl. Set aside.
Bring large pot of water to boil.
Add pasta and cut up cauliflower and cook 5 minutes. Drain.
Add pasta mixture to cheese mixture, toss to combine.
Spoon into baking dish or 6 individual ceramic baking dishes. Top with pats of butter, sprinkle with parmesan cheese.
Bake at 500° for 7-10 minutes or until bubbly and browned.