Zutaten für Baked Pasta With Tomato Cream And Five Cheeses
- 1 teaspoon salt
- Pasta Shells
- Heavy Cream
- Tomato Puree
- Mozzarella Cheese
- Romano Cheese
- Fontina Cheese
- Gorgonzola
- Ricotta Cheese
- Basil Leaves
- Unsalted Butter
- Scallion
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Zubereitung von Baked Pasta With Tomato Cream And Five Cheeses
- Preheat oven to 500°F (260°C).
- Cook 1 pound pasta (penne, rotini, or your favorite shape) for 4 minutes in a large pot of generously salted boiling water. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, in a large bowl, whisk together 1 cup heavy cream, 1 (28 ounce) can crushed tomatoes, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup crumbled ricotta salata, 1/4 cup grated Pecorino Romano cheese, 2 tablespoons chopped fresh basil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add the cooked pasta to the cheese mixture along with 1/4 cup of the reserved pasta water. Toss to combine, adding more pasta water if needed to loosen the sauce.
- Divide the pasta mixture evenly among 6-8 oven-safe shallow bowls.
- Dot each bowl with 1 tablespoon of butter.
- Bake for 7-10 minutes, or until bubbly and golden brown on top.
- Sprinkle with extra Pecorino Romano cheese and chopped scallions before serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
18g
Fat
151g
Carbs
21g
