Skillet-Baked Pasta with Five Cheeses
Total Time
30 to 40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6-8 servings
- 1 tablespoon olive oil
- 1 pound small-medium pasta shells (about 1 inch when dried)
- 1/2 cup (about 3 ounces) ricotta
- 1 cup coarsely grated fontina (about 3 ounces)
- 1 cup coarsely grated mozzarella (about 3 ounces)
- 1 cup grated pecorino romano (about 3 ounces)
- 3/4 cup mild blue cheese, crumbled (about 3 ounces)
- 1 cup crushed tomatoes from a can
- 1 cup whole milk
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon finely chopped rosemary or 6 fresh basil leaves, coarsely chopped
- 2 scallions, sliced thinly at an angle
How would you rate this recipe?
Preparation
Chef’s notes
This version is less rich than the original, using milk instead of cream. For a richer taste, consider adding cream.
Cheese swaps are possible:
mascarpone for ricotta, parmesan for pecorino, or another choice instead of blue cheese.
Consider adding a few chopped basil leaves for additional flavor.