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Baked Pasta with Tomato, Cream, and Five Cheeses

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.

http://www.marthastewart.com/317814/baked-pasta-with-tomato-cream-and-five-c
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  • Yield Serves 4, or 6 to 8 as an appetizer

Ingredients

    • 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

Directions

  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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