Pasta With Tomatoes And Four Cheeses

• 2 3/4 lb. tomatoes, cored and cut into 3/4-inch dices
• 1/2 c. shredded fresh basil
• 1 large garlic clove, minced
• 1 c. Ricotta cheese, at room temperature
• 2 Tbsp. milk
• freshly ground pepper
• freshly ground nutmeg
• 1/2 c. Fontina cheese, cut into 1/4-inch dices
• 1/2 c. Mozzarella cheese, cut into 1/4-inch dices
• 1 lb. rotelle or other short pasta
• 1 c. freshly grated Parmesan cheese

1. Combine first 4 ingredients in medium bowl.
2. Let stand at room temperature 1 to 2 hours, stirring occasionally.
3. Fluff Ricotta with fork; thin to creamy consistency with milk.
4. Season with pepper and nutmeg.
5. Mix in Fontina and Mozzarella.
6. Let stand at room temperature while cooking pasta.

tomatoes, fresh basil, garlic, ricotta cheese, milk, freshly ground pepper, freshly ground nutmeg, fontina cheese, mozzarella cheese, rotelle, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=710958 (may not work)