Baked Pasta with Tomato, Cream and 5 Cheeses

Baked Pasta with Tomato, Cream and 5 Cheeses

Photo by Heather M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    teaspoon salt, plus more for pasta water

  • 1

    pound imported conchiglie rigate, (shells)

  • 2

    cups heavy cream

  • 1

    cup canned pureed tomatoes

  • ¼

    pound thinly sliced mozzarella cheese

  • ½

    cup freshly grated pecorino Romano cheese, (1½ ounces), plus more for garnish

  • ½

    cup coarsely shredded (1½ ounces) Fontina cheese

  • ¼

    cup crumbled Gorgonzola cheese, (1½ ounces)

  • 2

    tablespoons ricotta cheese

  • 6

    fresh basil leaves, coarsely chopped

  • 4

    tablespoons unsalted butter, cut into small pieces

  • ¼

    cup very thinly sliced scallion, for garnish

Directions

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. While pasta is cooking, place cream, tomatoes, cheeses, salt, and basil in a large bowl. Stir to combine. Add cooked pasta to cheese mixture, and toss to combine. Divide among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity). Dot with butter, and bake until bubbly and brown on top, 7 to 10 minutes. Sprinkle with pecorino Romano and scallions. Serve immediately.


Nutrition

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