Baked Pasta With Tomato Cream And Five Cheeses Recipe

Ingredients for 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

How to Make Baked Pasta With Tomato Cream And Five Cheeses

1. Preheat oven to 500°F (260°C).
2. 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.
3. 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.
4. 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.
5. Divide the pasta mixture evenly among 6-8 oven-safe shallow bowls.
6. Dot each bowl with 1 tablespoon of butter.
7. Bake for 7-10 minutes, or until bubbly and golden brown on top.
8. Sprinkle with extra Pecorino Romano cheese and chopped scallions before serving.