Baked Pasta with Tomato, Cream, and Five Cheeses

[Guest guest]

Baked Pasta with Tomato, Cream, and Five Cheeses

 

Serves 4, or 6 to 8 as an appetizer

 

This classic dish from George Germon and Johanne

Killeen’s Al Forno restaurant in Providence, Rhode

Island, is a favorite among their patrons.

 

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 fontina cheese (1 1/2

ounces)

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°. 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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