Reviews (2) Add Rating & Review 110 Ratings 5 star values: 15 4 star values: 20 3 star values: 51 2 star values: 20 1 star values: 4 Martha Stewart Member Rating: Unrated 01/07/2011 This tasted good, but some of the flavor was a little too subtle for my liking. I was looking for a bit stronger flavor. I am thinking of trying to add sliced pieces of chicken to it to see how it will work. Martha Stewart Member Rating: Unrated 01/06/2009 I used marinara sauce in place of pureed tomatoes. It added to the great taste.
Back to Baked Pasta with Tomato, Cream, and Five Cheeses All Reviews for Baked Pasta with Tomato, Cream, and Five Cheeses - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Baked Pasta with Tomato, Cream, and Five Cheeses Recipe Summary Servings: 8
Ingredients Ingredient Checklist 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
Gallery Baked Pasta with Tomato, Cream, and Five Cheeses
Recipe Summary Servings: 8
Gallery
Baked Pasta with Tomato, Cream, and Five Cheeses
Baked Pasta with Tomato, Cream, and Five Cheeses
Baked Pasta with Tomato, Cream, and Five Cheeses
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
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
Directions
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.
Reviews (2)
Add Rating & Review 110 Ratings 5 star values: 15 4 star values: 20 3 star values: 51 2 star values: 20 1 star values: 4
Martha Stewart Member Rating: Unrated 01/07/2011 This tasted good, but some of the flavor was a little too subtle for my liking. I was looking for a bit stronger flavor. I am thinking of trying to add sliced pieces of chicken to it to see how it will work. Martha Stewart Member Rating: Unrated 01/06/2009 I used marinara sauce in place of pureed tomatoes. It added to the great taste.
Reviews (2)
Add Rating & Review 110 Ratings 5 star values: 15 4 star values: 20 3 star values: 51 2 star values: 20 1 star values: 4
Add Rating & Review
110 Ratings 5 star values: 15 4 star values: 20 3 star values: 51 2 star values: 20 1 star values: 4
110 Ratings 5 star values: 15 4 star values: 20 3 star values: 51 2 star values: 20 1 star values: 4
110 Ratings 5 star values: 15 4 star values: 20 3 star values: 51 2 star values: 20 1 star values: 4
5 star values: 15 4 star values: 20 3 star values: 51 2 star values: 20 1 star values: 4
Martha Stewart Member Rating: Unrated 01/07/2011 This tasted good, but some of the flavor was a little too subtle for my liking. I was looking for a bit stronger flavor. I am thinking of trying to add sliced pieces of chicken to it to see how it will work. Martha Stewart Member Rating: Unrated 01/06/2009 I used marinara sauce in place of pureed tomatoes. It added to the great taste.Martha Stewart Member
Rating: Unrated 01/07/2011
This tasted good, but some of the flavor was a little too subtle for my liking. I was looking for a bit stronger flavor. I am thinking of trying to add sliced pieces of chicken to it to see how it will work.
Rating: Unrated
Rating: Unrated 01/06/2009
I used marinara sauce in place of pureed tomatoes. It added to the great taste.
All Reviews for Baked Pasta with Tomato, Cream, and Five Cheeses
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baked Pasta with Tomato, Cream, and Five Cheeses
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
