Baked Pasta With Tomato Cream And Five Cheeses Recipes

BAKED PASTA WITH TOMATO, CREAM, AND FIVE CHEESES

Baked Pasta with Tomato, Cream, and Five Cheeses image

This classic dish from George Germon and Johanne Killeen's Al Forno restaurant in Providence, Rhode Island, is a favorite among their patrons.

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

1/4 teaspoon salt, plus more for pasta water
1 pound imported conchiglie rigate, (shells)
2 cups heavy cream
1 cup canned pureed tomatoes
1/4 pound thinly sliced mozzarella cheese
1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces), plus more for garnish
1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
2 tablespoons ricotta cheese
6 fresh basil leaves, coarsely chopped
4 tablespoons unsalted butter, cut into small pieces
1/4 cup very thinly sliced scallion, for garnish

Steps:

Heat oven to 500 degrees. Bring a large pot of salted water to a boil. Add pasta, and cook for 4 minutes. Drain in a colander.
While pasta is cooking, place cream, tomatoes, cheeses, salt, and basil in a large bowl. Stir to combine. Add cooked pasta to cheese mixture, and toss to combine.
Divide among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity). Dot with butter, and bake until bubbly and brown on top, 7 to 10 minutes. Sprinkle with pecorino Romano and scallions. Serve immediately.

BAKED PASTA WITH TOMATO, CREAM, AND 5 CHEESES

BAKED PASTA WITH TOMATO, CREAM, AND 5 CHEESES image

Categories Pasta

Yield 4 servings

Number Of Ingredients 12

Ingredients

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)

Steps:

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. While pasta is cooking, place cream tomatoes, cheeses, salt, and basil in a large bowl. Stir. Add pasta and toss. 3. Put in ceramic dish. Dot with butter, sprinkle with some mozzarella and bake for 7-10 minutes. Sprinkle with romano and scallions. Serve.

BAKED PASTA WITH TOMATO, CREAM AND FIVE CHEESES

Baked Pasta With Tomato, Cream and Five Cheeses image

Another "find" from Martha Stewart Living. Categorized as an appetizer, but it couald easily be served as a supper entree by adding some poultry or meat and a salad.

Provided by Miss Barb

Categories Pasta Shells

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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

Nutrition Facts : Calories 789, Fat 49.5, SaturatedFat 30.2, Cholesterol 168.6, Sodium 600.5, Carbohydrate 64.2, Fiber 3.4, Sugar 4.7, Protein 23

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