Pasta and Five Cheeses

prep time:: 20 min
total time:: 40 min

Makes 6 to 8 servings

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

ingredients

1 pound conchiglie rigate (shells)
2 cups heavy cream
1 cup canned tomato puree
1/4 pound thinly sliced mozzarella cheese
1/2 cup Romano cheese, Grated, plus more for garnish
1/2 cup (1 1/2oz) Fontina cheese, coarsely shredded
1/4 cup (1 1/2oz) Gorgonzola cheese, crumbled
2 Tablespoons Ricotta cheese
1/4 teaspoon coarse salt
6 basil leaves, coarsely chopped
4 Tablespoons (1/2 stick) unsalted butter, cut into small pieces
1/4 cup thinly sliced scallions, for garnish

directions

1
Preheat oven to 500 degrees. Cook shells according to package directions, drain in a colander.
2
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.
3
Divide among six to eight shallow ceramic gratin dishes (1 1/2 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.