Baked 5-Cheese Pasta Shells

By Jahel

Ingredients

• 1 lb. uncooked pasta shells
• 2 T 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, crumbled (about 3/4 cup)
• 1-14.5 ounce can crushed tomatoes, undrained
• 1 cup whole milk
• 1 T finely chopped fresh rosemary
• 1 t kosher salt
• 1/4 t pepper
• 1 large scallion, thinly slice (about 2 tablespoons)

Details

Servings 6
Preparation time 20mins
Cooking time 35mins

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 rack and center of oven, and preheat to 500°. Stir together all cheeses in a large bowl. Transfer half of the mixture to another bowl and reserve. Add tomatoes, milk and rosemary to remaining cheese mixture, and stir until well combined. And pasta, and stir until coated; stir in salt and pepper. Spread evenly into a 13 x 9” baking dish. Crumble reserved cheese mixture over pasta.
Bake until pasta mixture is bubbling and the top is golden brown, 10 to 15 minutes. Sprinkle with sliced scallions, and serve hot.