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Ingredients

Serves 4, or 6 to 8 as an appetizer

• 1/4 teaspoon salt, plus more for pasta water
• 1 pound imported conchiglie rigate, (shells)
• 2 cups heavy cream
• 1 cup canned pureed tomatoes
• 1/4 pound thinly sliced mozzarella cheese
• 1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces), plus more for garnish
• 1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
• 1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
• 2 tablespoons ricotta cheese
• 6 fresh basil leaves, coarsely chopped
• 4 tablespoons unsalted butter, cut into small pieces
• 1/4 cup very thinly sliced scallion, for garnish

Description

This Classic Dish From George Germon And Johanne Killeen\'s Al Forno Restaurant In Providence, Rhode Island, Is A Favorite Among Their Patrons.

Martha Stewart