chelsea'srecipes

1 pound conchiglie rigate (shells)
2 cups heavy cream
1 cup diced tomatoes (from one 14-ounce can)
1/3 pound fresh mozzarella, thinly sliced
½ cup grated Pecorino Romano, plus extra for garnish (1 1/2 ounces)
½ cup coarsely fontina cheese, coarsely grated (1 1/2 ounces)
¼ cup crumbled gorgonzola (1 1/2 ounces)
½ teaspoon salt, plus more for the pasta
6 basil leaves, chopped
¼ cup thinly sliced scallions for garnish

Preheat the oven to 500°F.

Bring a large pot of water to boil. Salt well, add the pasta, and cook for 5 minutes. Drain in a colander and set aside.

In a large bowl, combine the cream, tomatoes, cheeses (except the extra for garnish), salt, and basil. Add the drained pasta and toss to coat in the cheesy sauce.

Spread pasta mixture evenly in a large casserole or baking dish. (The thinner the layer of pasta, the more crispy bits you’ll get on the top.) Bake for 7 to 10 minutes, until the top is browned and the bottom layer of pasta is tender.