Pasta and Five Cheeses
AKA. mac and cheese. Anything but the nick name. Sarah found this one on the web from Martha Stewart. After the first trial we knew this was a keeper. Someone always wants this one a birthday meal
1 pound conchiglie rigate (shells)
2 cups heavy cream
1 cup canned tomato puree
¼ pound thinly sliced mozzarella cheese
½ cup Romano cheese, Grated, plus more for garnish
½ cup (1½oz) Fontina cheese, coarsely shredded
¼ cup (1½oz) Gorgonzola cheese, crumbled
2 Tablespoons Ricotta cheese
¼ teaspoon coarse salt
6 basil leaves, coarsely chopped
4 Tablespoons (½ stick) unsalted butter, cut into small pieces
¼ cup thinly sliced scallions, for garnish
Preheat oven to 500 degrees. Cook shells according to package directions, drain in a colander.
While pasta is cooking, place cream, tomatoes, cheeses, salt and basil in large bowl. Stir to combine. Add pasta to cheese mixture, toss to combine.
Divide among six to eight shallow ceramic gratin dishes (1½ to 2 cups). Dot with butter, and bake until bubbly and brown on top, 10 to 15 minutes. Sprinkle with Romano and scallions. Serve immediately.
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- Recipe byBob Verstreater
- Viewed 19 times
PREP TIME: 20 min
TOTAL TIME: 40 min
For a real treat, we add about 1 to 1 1/2 pounds of crab meat to the mix.
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