Baked Pasta with Tomato, Cream, and Five Cheeses

This classic dish from George Germon and Johanne Killeen's Al Forno restaurant in Providence, Rhode Island, is a favorite among their patrons.

  • Servings: 8
Baked Pasta with Tomato, Cream, and Five Cheeses


  • 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


  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.

  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.

  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.


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