Baked Pasta Bianca With Cream And Five Cheeses

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 1/2 cups heavy cream
• 1/2-1 cup chicken stock
• 1/4 cup finely crumbled gorgonzola
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 1/2 cup freshly grated pecorino romano cheese
• 2 tablespoons mascarpone
• 1/2 cup chopped mozzarella cheese
• 1/2 teaspoon sea salt, to taste
• 1 lb pasta shells or 1 lb penne rigate

Recipe

• 1 preheat oven to 500°; bring a big pot of water to a boil.
• 2 meanwhile, combine cream, ½ cup chicken stock, all the cheeses, and salt in a large bowl; mix well.
• 3 taste and add more salt, if needed; set aside.
• 4 generously salt boiling water and drop in pasta; cook, stirring frequently, for 4-5 minutes.
• 5 the pasta will be parboiled and too hard to eat; it will cook further in the oven.
• 6 drain pasta and transfer shells to the mixing bowl.
• 7 combine thoroughly with the sauce mixture; if it seems too thick, add some more chicken stock, a tablespoon at a time, until the pasta moves freely and is surrounded by liquid.
• 8 transfer to individual shallow baking dishes or to 1-2 shallow baking dishes.
• 9 bake for 8-10 minutes or until the pasta is bubbly hot; serve immediately.