BAKED PASTA

Baked Pasta image

This baked pasta dish is a simple meal you can quickly make and serve any day of the week. Baked in individual ramekins, it's particularly well-suited to a casual dinner party.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Number Of Ingredients 13

Ingredients

1 pound imported conchiglie rigate or medium shell pasta
2 cups heavy cream
1 cup chopped canned tomatoes in heavy puree
1/4 pound thinly sliced mozzarella
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces), plus more for garnish
1/2 cup coarsely shredded fontina (1 1/2 ounces)
1/4 cup crumbled Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta
1/4 teaspoon coarse salt
6 basil leaves, coarsely chopped
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1/4 cup very thinly sliced scallion, for garnish
Coarse salt

Steps:

Heat oven to 500°F. 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, combine cream, tomatoes, mozzarella, Pecorino Romano, fontina, Gorgonzola, ricotta, 1/4 teaspoon salt and basil in a large bowl. Stir to combine. Add par-cooked pasta to cheese mixture and toss to combine.
Divide among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with butter and bake until bubbly and brown on top, 7 to 10 minutes. Sprinkle with Pecorino Romano and scallions. Serve immediately.

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