Baked Pasta Shells with Five Cheeses

By johnwhorfin

Recipe adapted from Emily and Matt Hyland, Pizza Loves Emily, Brooklyn, NY

Ingredients

• 1 pound small pasta shells
• 3 ounces fresh ricotta (about 1/2 cup)
• 3 ounces fontina, shredded (1 cup)
• 3 ounces fresh mozzarella, shredded (1 cup)
• 3 ounces pecorino, grated (3 cups)
• 3 ounce mild blue cheese, crumbled (3/4 cup)
• 1 cup canned crushed tomatoes
• 1 cup whole milk
• Kosher salt and freshly ground black pepper
• 1 tablespoon finely chopped rosemary
• 3 whole scallions, thinly sliced at an angle

Details

Servings 4
Preparation time 30mins
Cooking time 50mins
Adapted from tastingtable.com

Preparation

Step 1

DIRECTIONS

1. Bring a pot of salted water to a boil. Add the pasta and cook until very al dente, 10 to 12 minutes, depending on the pasta's size. Drain the pasta, toss it with olive oil and set aside.

2. Preheat the oven to 500°. In a large mixing bowl, combine the five cheeses. Remove ½ of the cheese and set aside.

3. Pour the tomatoes and milk into the mixing bowl with half the cheese. Season the mixture with salt and pepper and stir to combine. Add the cooked pasta and rosemary and toss.

4. Pour the pasta into a shallow 12-inch cast-iron skillet. Sprinkle with the remaining ½ of the cheese and bake until the top is bubbling and golden brown, 16 to 18 minutes.

5. Top with scallions and serve.