Baked Pasta With Tomato, Cream and Five Cheeses |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Another find from Martha Stewart Living. Categorized as an appetizer, but it couald easily be served as a supper entree by adding some poultry or meat and a salad. Ingredients:
1/2 teaspoon salt, divided |
1 lb pasta shells |
2 cups heavy cream |
1 cup tomato puree |
1/4 lb mozzarella cheese, thinly sliced |
1/2 cup romano cheese, grated |
1/2 cup fontina cheese, shredded |
1/4 cup gorgonzola, crumbled |
2 tablespoons ricotta cheese |
6 basil leaves, coarsely chopped |
4 tablespoons unsalted butter, cut in small pieces |
1/4 cup scallion, thinly sliced (to garnish) |
Directions:
1. Heat oven to 500 degrees.
2. Cook pasta for 4 minutes in large pot of salted water.
3. While pasta is cooking, place cream, tomatoes,cheeses (mozarella, fontina, gorgonzola and ricotta), salt and basil in a large bowl and stir to combine.
4. Add cooked pasta to cheese mixture and toss to combine.
5. Divide among 6 to 8 shallow ceramic bowls.
6. Dot with butter and bake until bubbly and brown on top, 7 to 10 minutes.
7. Sprinkle with Romano and scallions and serve.
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