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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
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
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PESTO MAC AND CHEESE
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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