BAKED PASTA WITH TOMATO, CREAM AND 5 CHEESES

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 (plus more for garnish)
1/2 cup coarsely shredded Fontina cheese
1/4 cup crumbled Gorgonzola cheese -
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)

Heat oven to 500 degrees F.

Bring a large pot of salted water to a boil. Add pasta, and cook for 4 minutes. Drain in a colander.

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.

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.

Servings: 6
Source: Martha Stewart