Skillet-Baked Pasta with Five Cheeses
Total Time
30 to 40 minutes
Rating
0 out of 5 stars
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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
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Preparation
Step 1
Bring a pot of well-salted water to a boil. Add the pasta and cook until very al dente, a full 2 minutes shy of package instructions.
Step 2
Try a piece of pasta — it should have a toothsome bite to it because it will continue softening in the oven. If it’s still crunchy, boil for another minute.
Step 3
Heat your oven to 500 degrees F.
Step 4
In a large bowl, combine the five cheeses. Scoop out half and set aside.
Step 5
Whisk milk and tomatoes into the cheese left in the bowl.
Step 6
When pasta is drained, add it to the bowl and stir to combine.
Step 7
Season well with salt and pepper and stir in any herbs you plan to use.
Step 8
Coat the sides and bottom of a 12-inch cast-iron or oven-proof skillet with olive oil.
Step 9
Pour the pasta and sauce into the skillet. Sprinkle with remaining cheese.
Step 10
Bake until the top is bubbling and golden brown, 16 to 18 minutes. If not brown enough, run under the broiler for 1 minute.
Step 11
Top with scallions and serve.
Step 12
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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.
