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Ingredientes
- 1 lb imported conchiglie rigate (shells)
- 2 c. heavy cream
- 1 c. canned tomatoes pureed
- 1/4 lb thinly sliced mozzarella
- 1/2 c. freshly grated Pecorino Romano plus more
- 1/2 c. coarsely shredded fontina
- 1/4 c. crumbled Gorgonzola
- 2 Tbsp. ricotta
- 1/4 tsp coarse salt
- 6 x basil leaves coarsely minced
- 4 Tbsp. unsalted butter in small pcs
- 1/4 c. very thinly sliced scallion for garnish
Direcciones
- Heat oven to 500 . Bring a large pot of salted water to a boil. Add in pasta, and cook for 4 min. Drain in a colander.
- While pasta is cooking, place cream, tomatoes, cheeses, salt, and basil in a large bowl. Stir to combine. Add in pasta to cheese mix, and toss to combine.
- Divide among six to eight shallow ceramic gratin dishes (1-1/2 to 2 c. in capacity). Dot with butter, and bake till bubbly and brown on top, 7 to 10 min. Sprinkle with Pecorino Romano and scallions. Serve immediately.
- This recipe yields 6 to 8 servings as an appetizer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 8 servings | |
| Calories 257 | |
| Calories from Fat 214 | 83% |
| Total Fat 24.35g | 30% |
| Saturated Fat 15.12g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 345mg | 14% |
| Potassium 120mg | 3% |
| Total Carbs 2.92g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.13g | 1% |
| Protein 7.56g | 12% |
