Baked Pasta With Tomatoes, Cream And Five Cheeses Recipe

Submitted by: tompat

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1/4 teaspoon salt -- plus more for pasta
1 pound imported conchiglie rigate -- (shells)
2 cups heavy cream
1 cup canned pureed tomatoes
1/4 pound thinly sliced mozzarella cheese
1/2 cup freshly grated pecorino romano cheese --plus more for garnish
1/2 cup coarsely shredded fontina cheese
1/4 cup crumbled gorgonzola cheese
2 tablespoons ricotta cheese
6 fresh basil leaves -- coarsely chopped
4 tablespoons unsalted butter -- cut into small piece
1/4 cup very thinly sliced scallion -- for garnish

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Directions:

Heat oven to 500°. 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 individual 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.

This recipe from CDKitchen for Baked Pasta With Tomatoes, Cream And Five Cheeses serves/makes 4

Recipe ID: 89848

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