Baked Pasta

• 1 pound small pasta shells
• 2 tablespoons extra-virgin olive oil
• 3 ounces fresh ricotta (about AA1/2 cup)
• 3 ounces fontina, grated (1 cup)
• 3 ounces fresh mozzarella, grated (1 cup)
• 3 ounces pecorino, finely grated (3 cups)
• 3 ounce mild blue cheese, crumbled (AA3/4 cup)
• 1 cup canned crushed tomatoes
• 1 cup whole milk
• Kosher salt and freshly ground black pepper
• 1 tablespoon finely chopped rosemary
• 3 whole scallions, thinly sliced at an angle
• Read more: http://www.tastingtable.com/cook/recipes/how-to-make-baked-cheese-

1. 1. Bring a pot of salted water to a boil. Add the pasta and cook until very al dente, 10 to 12 minutes, depending on the pasta's size. Drain the pasta, toss it with olive oil and set aside.
2. 2. Preheat the oven to 500AAu0b0. In a large mixing bowl, combine the five cheeses. Remove AA1/2 of the cheese and set aside.
3. 3. Pour the tomatoes and milk into the mixing bowl with half the cheese. Season the mixture with salt and pepper and stir to combine. Add the cooked pasta and rosemary and toss.
4. 4. Pour the pasta into a shallow 12-inch cast-iron skillet. Sprinkle with the remaining AA1/2 of the cheese and bake until the top is bubbling and golden brown, 16 to 18 minutes.
5. Read more: http://www.tastingtable.com/cook/recipes/how-to-make-baked-cheese-pasta#ixzz3ShhIDWFo

pasta shells, extravirgin olive oil, fresh ricotta, fontina, fresh mozzarella, pecorino, blue cheese, tomatoes, milk, kosher salt, rosemary, scallions

Taken from www.epicurious.com/recipes/member/views/baked-pasta-53109441 (may not work)