No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

Reviews (2)

  • OSullivan 7 Jan, 2011

    This tasted good, but some of the flavor was a little too subtle for my liking. I was looking for a bit stronger flavor. I am thinking of trying to add sliced pieces of chicken to it to see how it will work.

  • BarbaraClift 6 Jan, 2009

    I used marinara sauce in place of pureed tomatoes. It added to the great taste.

Related Topics