Let’s embark on this culinary journey, step by step:

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. This aroma always takes me back to Nonna Rosa’s kitchen, where garlic was the heart of every dish.
3. Pour in the heavy cream and marinara sauce, stirring to combine. Allow the mixture to simmer for 5 minutes, letting the flavors meld together.
4. Add the mozzarella, parmesan, romano, and fontina cheeses to the skillet. Stir until the cheeses have melted into the sauce, creating a creamy, luscious blend.
5. Gently fold in the ricotta cheese, stirring until fully incorporated. Season with salt and pepper to taste.
6. Add the cooked penne pasta to the sauce, tossing to coat the pasta evenly. Let it cook for another 2-3 minutes to absorb the flavors.
7. Serve hot, garnished with fresh basil leaves. As you savor each bite, imagine the vibrant colors of an Italian marketplace, where every ingredient tells a story.