Makes 12 servings
This recipe is a play on the Conchiglie with Five Cheeses I served for Matt’s baked pasta bash back in April. Instead of the tomato base, I used pesto. And to make the texture slightly more mac-like and cheesy, I bulked up on the Fontina and left out the Gorgonzola. Read the original post here.
2 lb conchiglie rigate
4 cups heavy cream
2 cups pesto
1/2 lb shredded mozzarella
1 cup grated Parmesan (reserve some for garnish)
1 1/2 cup fontina cheese, coarsely grated
½ cup ricotta cheese
2 tsp salt
Preheat oven to 500 degrees
Bring a large pot of water to boil. Salt well, and cook the pasta for 5 minutes. Drain in a colander and set aside.
Meanwhile, combine cream, pesto, cheeses, and salt in a large bowl and stir to combine. Add the pasta and toss to coat.
Spread pasta mixture evenly in a casserole or baking dish. Bake uncovered for 7 to 10 minutes, until the top is browned and the bottom layer of pasta is tender.
Sprinkle with Parmesan and torn basil leaves and serve immediately.