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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
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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.
Permissions:
This article was reprinted with permission from
MarthaStewart.com
Photograph by:
Sang An
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