Baked Pasta with Tomato, Cream, and Five Cheeses

By kimvess

Ingredients

• 1/4 teaspoon salt, plus more for pasta water
• 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, (1 1/2 ounces), plus more for garnish
• 1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
• 1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
• 2 tablespoons ricotta cheese
• 6 fresh basil leaves, coarsely chopped
• 4 tablespoons unsalted butter, cut into small pieces
• 1/4 cup very thinly sliced scallion, for garnish

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Step 1

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.

Step 2

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.

Step 3

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.