Baked Pasta With Tomato, Cream and Five Cheeses
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2.46 ml salt, divided
- 453.59 g pasta shells
- 473.18 ml heavy cream
- 236.59 ml tomato puree
- 113.39 g mozzarella cheese, thinly sliced
- 118.29 ml romano cheese, grated
- 118.29 ml Fontina cheese, shredded
- 59.14 ml gorgonzola, crumbled
- 29.58 ml ricotta cheese
- 6 basil leaves, coarsely chopped
- 59.16 ml unsalted butter, cut in small pieces
- 59.14 ml scallion, thinly sliced (to garnish)
directions
- Heat oven to 500 degrees.
- Cook pasta for 4 minutes in large pot of salted water.
- While pasta is cooking, place cream, tomatoes,cheeses (mozarella, fontina, gorgonzola and ricotta), salt and basil in a large bowl and stir to combine.
- Add cooked pasta to cheese mixture and toss to combine.
- Divide among 6 to 8 shallow ceramic bowls.
- Dot with butter and bake until bubbly and brown on top, 7 to 10 minutes.
- Sprinkle with Romano and scallions and serve.
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RECIPE SUBMITTED BY
Miss Barb
Port Charlotte, 48
I'm retired, live in SW Florida and love to cook. I have a large cookbook collection that I enjoy looking thru for ideas. Every time I start cooking something, our 2 shiitzu puppies come running, waiting for me to drop something. For some reason they especially love lettuce, of all things (vegetarian dogs?). I do a lot of recipes in the crockpot so I'm always looking for new ones to add.