Shells Baked With Tomato, Cream And Five Cheeses
Union Wine Company
Ryan Harms, founder and owner of Union Wine Co., adapted this team favorite from a dish at Al Forno, a Providence, Rhode Island restaurant where he worked at as a cook in the summer of 1998. It is delicious, and every harvest Ryan and his brother Eric (Union’s director of finance) cook it for the harvest crew.
Learn more about Union Wine Company.
Ingredients
- 2 cups heavy cream
- 1 cup chopped canned tomatoes
- 3/4 cup Pecorino Romano freshly grated
- 3/4 cup fontina coarsely shredded
- 4 tbsp gorgonzola crumbled
- 2 tbsp fresh ricotta
- 4 oz fresh mozzarella sliced
- 1/2–3/4 tsp sea salt
- 6 fresh basil leaves chopped
- 1 lb pasta ridged
- 4 tbsp butter unsalted
Instructions
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Preheat oven to 500 degrees. Bring a large pot of water to boil for the pasta.
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In a mixing bowl, combine all the ingredients except the pasta and butter. Stir well to combine.
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Generously salt the boiling water and drop in the pasta. Parboil for 5 minutes, stirring often.
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Drain the pasta, and add to the ingredients in the mixing bowl. Toss to combine. Divide mixture among 6-8 small individual ceramic gratin dishes (1 ½ to 2 cup capacity - or 4-6 larger dishes for main course size. You can also bake it in one big baking dish).
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Dot with butter and bake until bubbly and brown on top, about 10 minutes.
