Baked Pasta Bianca With Cream and Five Cheeses |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Glorious cheese. Ingredients:
2 1/2 cups heavy cream |
1/2-1 cup chicken stock |
1/4 cup finely crumbled gorgonzola |
1/2 cup freshly grated parmigiano-reggiano cheese |
1/2 cup freshly grated pecorino romano cheese |
2 tablespoons mascarpone |
1/2 cup chopped mozzarella cheese |
1/2 teaspoon sea salt, to taste |
1 lb pasta shells or 1 lb penne rigate |
Directions:
1. Preheat oven to 500°; bring a big pot of water to a boil.
2. Meanwhile, combine cream, 1/2 cup chicken stock, all the cheeses, and salt in a large bowl; mix well.
3. Taste and add more salt, if needed; set aside.
4. Generously salt boiling water and drop in pasta; cook, stirring frequently, for 4-5 minutes.
5. The pasta will be parboiled and too hard to eat; it will cook further in the oven.
6. Drain pasta and transfer shells to the mixing bowl.
7. Combine thoroughly with the sauce mixture; if it seems too thick, add some more chicken stock, a tablespoon at a time, until the pasta moves freely and is surrounded by liquid.
8. Transfer to individual shallow baking dishes or to 1-2 shallow baking dishes.
9. Bake for 8-10 minutes or until the pasta is bubbly hot; serve immediately.
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