Baked 5 Cheese Pasta Shells

By charlotteh371

Ingredients

• 1 lb uncooked small pasta shells
• 2 tbsp extra virgin olive oil
• 6 oz fresh mozzarella cheese, cut into 1 inch pieces (about 1 cup)
• 4 oz fontina cheese, shredded (about 1 cup)
• 3/4 cup fresh ricotta cheese
• 3 oz pecorino romano cheese, grated (about 3/4 cup)
• 3 oz blue cheese, crumbed (about 3/4 cup)
• 1 (14-5oz) can crushed tomatoes, undrained
• 1 cup whole milk
• 1 tbsp finely chopped fresh rosemary
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 large scallion, thinly sliced (about 2tbsp)

Preparation

Step 1

bring a large pot of salted water to a boil over high heat . add pasta, and cook according to package, directions until barely al dente. drain, rinse under cold running water, and drain well. toss with oil, and set aside.

position a rack in center of oven, and preheat oven to 500. stir together mozarella, fontina, ricotta, pecorino romano and blue cheese in a large bowl. tranfer half of the mixture to another bowl, and reserve. add tomatoes, milk and rosemary to remaining cheese mixture and stir until well combined. add pasta and stir until coated; stir in salt and pepper. spread evenly in a 10 inch cast iron skillet or a 13 x 9 inch baking dish. crumble reserved cheese mixture over pasta.

bake until pasta mixture is bubbling and top is golden brown., 10 to 15 mins. sprinkle with sliced scallion and serve hot.