BAKED PASTA WITH TOMATO, CREAM, AND 5 CHEESES

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BAKED PASTA WITH TOMATO, CREAM, AND 5 CHEESES image

Categories     Pasta

Yield 4 servings

Number Of Ingredients 12

1/4 tsp salt
1 lb. conchigle rigate (shells)
2 cups heavy cream
1 cup canned pureed tomatoes
1/4 lb. shredded mozzarella
1/2 cup freshly grated romano (1 1/2 oz)
1/2 cup shredded fontina
1/4 cup crumbled gorganzola
2 tbsp ricotta or greek yogurt
6 fresh basil leaves, chopped
4 tbsp unsalted butter
1/4 cup thinly sliced scallion (optional)

Steps:

  • 1. Heat oven to 500. Bring a large pot of salted water to boil, add pasta, cook until al dente - about 7-8 minutes. 2. While pasta is cooking, place cream tomatoes, cheeses, salt, and basil in a large bowl. Stir. Add pasta and toss. 3. Put in ceramic dish. Dot with butter, sprinkle with some mozzarella and bake for 7-10 minutes. Sprinkle with romano and scallions. Serve.

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