Pasta With Tomatoes And Four Cheeses
Ingrédients
- 2 3/4 lb. tomatoes, cored and cut into 3/4-inch dices
- 1/2 c. shredded fresh basil
- 1 large garlic clove, minced
- 1 c. Ricotta cheese, at room temperature
- 2 Tbsp. milk
- freshly ground pepper
- freshly ground nutmeg
- 1/2 c. Fontina cheese, cut into 1/4-inch dices
- 1/2 c. Mozzarella cheese, cut into 1/4-inch dices
- 1 lb. rotelle or other short pasta
- 1 c. freshly grated Parmesan cheese
Instructions
1. Combine first 4 ingredients in medium bowl.
2. Let stand at room temperature 1 to 2 hours, stirring occasionally.
3. Fluff Ricotta with fork; thin to creamy consistency with milk.
4. Season with pepper and nutmeg.
5. Mix in Fontina and Mozzarella.
6. Let stand at room temperature while cooking pasta.
