Shelly's Recipe

PESTO MAC AND CHEESE

Category: Pasta - Baked

2 lb conchiglie rigate, cooked al dente, drained
4 cups heavy cream
2 cups pesto
1/2 lb shredded mozzarella
1 cup grated Parmesan (reserve some for garnish)
1 1/2 cup fontina cheese, coarsely grated
1/2 cup ricotta cheese
2 tsp salt

Preheat oven to 500. While pasta is cooking, combine cream, pesto, cheeses, and salt in a large bowl and stir to combine. Add the pasta and toss to coat.

Spread pasta mixture evenly in a casserole or baking dish. Bake uncovered for 7 to 10 minutes, until the top is browned and the bottom layer of pasta is tender. Sprinkle with Parmesan and torn basil leaves and serve immediately. Serves 12