8 ounces bow ties, radiatore or other medium pasta shape, uncooked
1 cup half and half
1/2 cup crumbled blue cheese
1/2 cup grated low fat Swiss cheese
1/2 cup grated Romano cheese
1/4 cup grated low sodium Parmesan cheese
1/3 cup 1/4-inch prosciutto strips
2 tablespoons chopped fresh basil or 2 teaspoons dried basil

Cook pasta according to package directions. While pasta is cooking, heat half and half in 2 quart saucepan over medium heat; do not boil. Add blue, Swiss and Romano cheeses. Reduce heat; cook and stir until cheeses are blended and sauce is smooth; remove from heat. When pasta is done, drain well. Pour sauce over cooked pasta; toss. Sprinkle with Parmesan cheese, prosciutto and basil. Serve immediately. Serves 4 to 6.