From Smitten Kitchen
Skillet-Baked Pasta with Five Cheeses
- Makes
- Servings: 6 to 8
- Ingredients
- 12
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Ingredients
- 1 tablespoon olive oil
- 1 pound small-medium pasta shells (mine were 1 inch when dried, I used these )
- 1/2 cup (about 3 ounces) ricotta
- 1 cup coarsely grated fontina (about 3 ounces)
- 1 cup coarsely grated mozzarella (about 3 ounces
- 1 cup grated pecorino romano (about 3 ounces)
- 3/4 cup mild blue cheese, crumbled (about 3 ounces)
- 1 cup crushed tomatoes from a can
- 1 cup whole milk (see notes up top for adjustments)
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon finely chopped rosemary or 6 fresh basil leaves, coarsely chopped
- 2 scallions, sliced thinly at an angle
The method
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