Pasta With Tomatoes And Four Cheeses - cooking recipe

Ingredients

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

Preparation

Combine first 4 ingredients in medium bowl.
Let stand at room temperature 1 to 2 hours, stirring occasionally.
Fluff Ricotta with fork; thin to creamy consistency with milk.
Season with pepper and nutmeg.
Mix in Fontina and Mozzarella.
Let stand at room temperature while cooking pasta.