Baked Pasta with Tomato, Cream, and Five Cheeses
 
Serves 4, or 6 to 8 as an appetizer
This classic dish from George Germon and Johanne Killeen’s Al Forno restaurant in Providence, Rhode Island, is a favorite among their patrons.
 
 
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 fontina cheese(1 1/2 ounces)
 
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
 
  1.   Heat oven to 500°. Bring a large pot of salted water to a boil. Add pasta, and cook for 4 minutes. Drain in a colander.
 
  2.   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.
 
  3.   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.
 
     
 
    Note: This recipe has been adapted from
 
    Photograph by: Todd Atkinson