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| 1 lb |
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Pasta Shells |
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| 2 cups |
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Heavy whipping cream |
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| 1 cup |
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Tomatoes, canned, puréed |
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| 1/4 lb |
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Mozzarella, thinly sliced |
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| 1/2 cup |
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Romano, grated plus more for garnish |
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| 1/2 cup |
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Fontina, coarsely shredded |
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| 1/4 cup |
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Crumbled Gorgonzola |
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| 2 Tbs |
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Ricotta |
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| 1/4 tsp |
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Coarse Salt |
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| 6 |
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Basil Leaves, coarsely chopped |
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| 4 Tbs |
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Unsalted butter, cut into small pieces |
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| 1/4 cup |
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Scallion, thinly sliced for garnish |
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| 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 pasta to cheese mixture, and toss to combine. |
| 3 |
Divide among 6-8 shallow ceramic gratin dishes (1 1/2-2 cups capacity). Dot with butter, and bake until bubbly and brown on top, 7-10 minutes. Sprinkle with Romano and scallions. Serve immediately. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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