Ingredients

1/4 tsp salt

1 lb. conchigle rigate (shells)

2 cups heavy cream

1 cup canned pureed tomatoes

1/4 lb. shredded mozzarella

1/2 cup freshly grated romano (1 1/2 oz)

1/2 cup shredded fontina

1/4 cup crumbled gorganzola

2 tbsp ricotta or greek yogurt

6 fresh basil leaves, chopped

4 tbsp unsalted butter

1/4 cup thinly sliced scallion (optional)

Preparation

  1. Heat oven to 500. Bring a large pot of salted water to boil, add pasta, cook until al dente - about 7-8 minutes.
  2. While pasta is cooking, place cream tomatoes, cheeses, salt, and basil in a large bowl. Stir. Add pasta and toss.
  3. Put in ceramic dish. Dot with butter, sprinkle with some mozzarella and bake for 7-10 minutes. Sprinkle with romano and scallions. Serve.