ANNE'S BAKED PASTA WITH TOMATO, CREAM AND FIVE CHEESES

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ANNE'S BAKED PASTA WITH TOMATO, CREAM AND FIVE CHEESES image

Categories     Pasta

Yield 6 people

Number Of Ingredients 12

-1/4 teaspoon salt, plus more for pasta water
-1 pound imported conchiglie rigate, (shells)
-2 cups heavy cream
-15 oz jar tomato sauce (I used a Wolfgang Puck one but it probably doesn't matter)
-1/4 lb 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
-8 fresh basil leaves, coarsely chopped
-4 tablespoons unsalted butter, cut into small pieces
-1 rotisserie chicken (I added this because my friend who made it for us did and it made it more of a meal)

Steps:

  • 1. Heat oven to 450 degrees. 2. Bring a large pot of salted water to a boil. Add pasta, and cook for to al dente. Drain in a colander. 3. While pasta is cooking, place cream, tomato sauce, cheeses, salt, chicken and basil in a large bowl. Stir to combine. 4. Add cooked pasta to cheese mixture, and toss to combine. Pour into baking dish. 5. Sprinkle with pecorino Romano bake for 15-20 minutes. Serve immediately

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