Baked Pasta Bianca With Cream and Five Cheeses

Name: Baked Pasta Bianca With Cream and Five Cheeses
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 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

Submitted by ratherbeswimmin

"Glorious cheese."

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Ready In:: 55mins
Ingredients:: 9
Serves:: 4-6

ingredients

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

directions

Preheat oven to 500°; bring a big pot of water to a boil.
Meanwhile, combine cream, ½ cup chicken stock, all the cheeses, and salt in a large bowl; mix well.
Taste and add more salt, if needed; set aside.
Generously salt boiling water and drop in pasta; cook, stirring frequently, for 4-5 minutes.
The pasta will be parboiled and too hard to eat; it will cook further in the oven.
Drain pasta and transfer shells to the mixing bowl.
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.
Transfer to individual shallow baking dishes or to 1-2 shallow baking dishes.
Bake for 8-10 minutes or until the pasta is bubbly hot; serve immediately.