The Recipe

Baked Pasta with Tomato, Cream, and Five Cheeses

Name: Baked Pasta with Tomato, Cream, and Five Cheeses
Yield: servings:8
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

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

Baked Pasta with Tomato, Cream, and Five Cheeses

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Ingredients

DESCRIPTION

This classic dish from George Germon and Johanne Killeen's Al Forno restaurant in Providence, Rhode Island, is a favorite among their patrons.

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