Baked Pasta recipes
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
- ground black pepper
- kosher salt
- 1 tablespoon finely chopped rosemary
- 3 whole scallions, thinly sliced at an angle
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