Baked Pasta With Tomato, Cream and Five Cheeses

• 12 teaspoon salt, divided
• 1 lb pasta shells
• 2 cups heavy cream
• 1 cup tomato puree
• 14 lb mozzarella cheese, thinly sliced
• 12 cup romano cheese, grated
• 12 cup Fontina cheese, shredded
• 14 cup gorgonzola, crumbled
• 2 tablespoons ricotta cheese
• 6 basil leaves, coarsely chopped
• 4 tablespoons unsalted butter, cut in small pieces
• 14 cup scallion, thinly sliced (to garnish)

1. Heat oven to 500 degrees.
2. Cook pasta for 4 minutes in large pot of salted water.
3. While pasta is cooking, place cream, tomatoes,cheeses (mozarella, fontina, gorgonzola and ricotta), salt and basil in a large bowl and stir to combine.
4. Add cooked pasta to cheese mixture and toss to combine.
5. Divide among 6 to 8 shallow ceramic bowls.
6. Dot with butter and bake until bubbly and brown on top, 7 to 10 minutes.
7. Sprinkle with Romano and scallions and serve.

salt, pasta shells, heavy cream, tomato puree, mozzarella cheese, romano cheese, fontina cheese, gorgonzola, ricotta cheese, basil, unsalted butter, scallion

Taken from www.food.com/recipe/baked-pasta-with-tomato-cream-and-five-cheeses-190053 (may not work)