Baked Pasta Recipe

Name: Baked Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small pasta shells; 2 tablespoons extra-virgin olive oil; 3 ounces fresh ricotta (about AA1/2 cup); 3 ounces fontina, grated (1 cup); 3 ounces fresh mozzarella, grated (1 cup); 3 ounces pecorino, finely grated (3 cups); 3 ounce mild blue cheese, crumbled (AA3/4 cup); 1 cup canned crushed tomatoes; 1 cup whole milk; Kosher salt and freshly ground black pepper; 1 tablespoon finely chopped rosemary; 3 whole scallions, thinly sliced at an angle; Read more: http://www.tastingtable.com/cook/recipes/how-to-make-baked-cheese-

Servings: persons

1 pound small pasta shells
2 tablespoons extra-virgin olive oil
3 ounces fresh ricotta (about AA1/2 cup)
3 ounces fontina, grated (1 cup)
3 ounces fresh mozzarella, grated (1 cup)
3 ounces pecorino, finely grated (3 cups)
3 ounce mild blue cheese, crumbled (AA3/4 cup)
1 cup canned crushed tomatoes
1 cup whole milk
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped rosemary
3 whole scallions, thinly sliced at an angle
Read more: http://www.tastingtable.com/cook/recipes/how-to-make-baked-cheese-

1
1. Bring a pot of salted water to a boil. Add the pasta and cook until very al dente, 10 to 12 minutes, depending on the pasta's size. Drain the pasta, toss it with olive oil and set aside.
2
2. Preheat the oven to 500AAu00b0. In a large mixing bowl, combine the five cheeses. Remove AA1/2 of the cheese and set aside.
3
3. Pour the tomatoes and milk into the mixing bowl with half the cheese. Season the mixture with salt and pepper and stir to combine. Add the cooked pasta and rosemary and toss.
4
4. Pour the pasta into a shallow 12-inch cast-iron skillet. Sprinkle with the remaining AA1/2 of the cheese and bake until the top is bubbling and golden brown, 16 to 18 minutes.
5
Read more: http://www.tastingtable.com/cook/recipes/how-to-make-baked-cheese-pasta#ixzz3ShhIDWFo

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound small pasta shells, 2 tablespoons extra-virgin olive oil, 3 ounces fresh ricotta (about AA1/2 cup), 3 ounces fontina, grated (1 cup), and more.

Yes, Baked Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions