Baked Pasta

Name: Baked Pasta
Yield: 4
Ingredients: 1 pound small pasta shells; 3 ounces fresh ricotta (about ½ cup); 3 ounces fontina, shredded (1 cup); 3 ounces fresh mozzarella, shredded (1 cup); 3 ounces pecorino, grated (3 cups); 3 ounce mild blue cheese, crumbled (¾ cup); 1 cup canned crushed tomatoes; 1 cup whole milk; Kosher salt and freshly ground black pepper; 1 tablespoon finely chopped rosemary; 3 whole scallions, thinly sliced at an angle

Baked Pasta was pinched from <a href="http://www.tastingtable.com/cook/recipes/how-to-make-baked-cheese-pasta" target="_blank">www.tastingtable.com.</a>

"More than a decade later, a version of the baked pasta from their first date is still on the menu at Emily and Matt Hyland's Brooklyn pizzeria...."

INGREDIENTS

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1 pound small pasta shells

•

3 ounces fresh ricotta (about ½ cup)

•

3 ounces fontina, shredded (1 cup)

•

3 ounces fresh mozzarella, shredded (1 cup)

•

3 ounces pecorino, grated (3 cups)

•

3 ounce mild blue cheese, crumbled (¾ cup)

•

1 cup canned crushed tomatoes

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1 cup whole milk

•

Kosher salt and freshly ground black pepper

•

1 tablespoon finely chopped rosemary

•

3 whole scallions, thinly sliced at an angle

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