1. Heat oven to 500 degrees. Bring a large pot of salted water to a boil. Add pasta and cook for 4 minutes. Drain in a colander.

2. While pasta is cooking, combine cream, tomatoes, mozzarella, Pecorino Romano, fontina, Gorgonzola, ricotta, 1/4 teaspoon salt and basil in a large bowl. Stir to combine. Add to cheese mixture and toss to combine.

3. Divide among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with butter and bake until bubbly and brown on top, 7 to 10 minutes. Sprinkle with Pecorino Romano and scallions. Serve immediately.