Baked Pasta Bianca With Cream And Five Cheeses

• 2 1/2 cups heavy cream
• 1/2 - 1 cup chicken stock
• 1/4 cup finely crumbled gorgonzola
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 1/2 cup freshly grated pecorino romano cheese
• 2 tablespoons mascarpone
• 1/2 cup chopped mozzarella cheese
• 1/2 teaspoon sea salt, to taste
• 1 lb pasta shells or 1 lb penne rigate

1. Preheat oven to 500u0b0; bring a big pot of water to a boil.
2. Meanwhile, combine cream, 1/2 cup chicken stock, all the cheeses, and salt in a large bowl; mix well.
3. Taste and add more salt, if needed; set aside.
4. Generously salt boiling water and drop in pasta; cook, stirring frequently, for 4-5 minutes.
5. The pasta will be parboiled and too hard to eat; it will cook further in the oven.
6. Drain pasta and transfer shells to the mixing bowl.
7. Combine thoroughly with the sauce mixture; if it seems too thick, add some more chicken stock, a tablespoon at a time, until the pasta moves freely and is surrounded by liquid.
8. Transfer to individual shallow baking dishes or to 1-2 shallow baking dishes.
9. Bake for 8-10 minutes or until the pasta is bubbly hot; serve immediately.

heavy cream, chicken stock, gorgonzola, freshly grated parmigiano, freshly grated pecorino romano cheese, mascarpone, mozzarella cheese, salt, pasta shells

Taken from www.food.com/recipe/baked-pasta-bianca-with-cream-and-five-cheeses-285947 (may not work)