Baked Pasta With Tomato, Cream, And 5 Cheeses

• 1/4 tsp salt
• 1 lb. conchigle rigate (shells)
• 2 cups heavy cream
• 1 cup canned pureed tomatoes
• 1/4 lb. shredded mozzarella
• 1/2 cup freshly grated romano (1 1/2 oz)
• 1/2 cup shredded fontina
• 1/4 cup crumbled gorganzola
• 2 tbsp ricotta or greek yogurt
• 6 fresh basil leaves, chopped
• 4 tbsp unsalted butter
• 1/4 cup thinly sliced scallion (optional)

1. 1. Heat oven to 500. Bring a large pot of salted water to boil, add pasta, cook until al dente - about 7-8 minutes.
2. 2. While pasta is cooking, place cream tomatoes, cheeses, salt, and basil in a large bowl. Stir. Add pasta and toss.
3. 3. Put in ceramic dish. Dot with butter, sprinkle with some mozzarella and bake for 7-10 minutes. Sprinkle with romano and scallions. Serve.

salt, conchigle rigate, heavy cream, tomatoes, mozzarella, freshly grated romano, shredded fontina, crumbled gorganzola, ricotta, fresh basil, butter, scallion

Taken from www.epicurious.com/recipes/member/views/baked-pasta-with-tomato-cream-and-5-cheeses-50159919 (may not work)