4 Cheese Pasta - cooking recipe

Ingredients

2 3/4 lb. tomatoes, cored, seeded and cut into 1/4-inch dice
1/2 c. shredded fresh basil
2 large cloves garlic, minced
1 c. Ricotta
2 Tbsp. whipping cream
1/2 lb. Fontinella, diced
1/2 lb. Mozzarella, diced
1 lb. ziti pasta
2 Tbsp. olive oil
1 c. grated imported Romano

Preparation

Fluff Ricotta with fork; thin to creamy consistency with cream or milk.
Mix in Fontinella and Mozzarella.
Let stand while cooking pasta.
Drain liquid from tomatoes.
Place cooked pasta in heated bowl and toss with oil.
Add cheese mixture and toss until it begins to melt.
Spoon tomato mixture over top; toss at table and pass the Romano.