Shells and Five Cheeses with Tomato

Name: Shells and Five Cheeses with Tomato
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: Serves 2
Ingredients: ½ cup [40 g] diced tomatoes; ½ cup [120 g] ricotta cheese; Leaves from 1 sprig rosemary, chopped; ¾ cup [180 ml] half-and-half; ½ cup [40 g] shredded fontina cheese; ½ cup [15 g] grated pecorino romano cheese; ½ cup [60 g] crumbled blue cheese; ½ cup [40 g] shredded mozzarella cheese; ¼ cup [15 g] panko bread crumbs; Kosher salt and Freshly ground black pepper; Kosher salt and Freshly ground black pepper; 2 Tbsp unsalted butter, melted; 8 oz [230 g] small pasta shells

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

When looking for a homey, comfortable, rich, and satisfying dish, look no further. Though there is a tomato in this dish, it does consist largely of cheese (five kinds), pasta, and cream, and what could be bad about that! It is ooey, gooey, and divine with a little (or big) glass of wine and a crust of bread.

Ingredients

½ cup [15 g] grated pecorino romano cheese
½ cup [40

Dinner
Supper
Winter
Spring
Autumn
Vegetarian
Pasta

Method

Preheat the oven to 450°F [230°C].
Fill a 12-in [30.5-cm] oven-safe skillet with water and bring it to a boil over medium-high heat.
Meanwhile, in a large bowl, stir together the pecorino, fontina, mozzarella, blue cheese, ricotta, and tomato

Ingredients

Method

Photos