Baked Pasta Bianca With Cream And Five Cheeses - cooking recipe

Ingredients

2 1/2 cups heavy cream
1/2 - 1 cup chicken stock
1/4 cup finely crumbled gorgonzola
1/2 cup freshly grated parmigiano-reggiano cheese
1/2 cup freshly grated pecorino romano cheese
2 tablespoons mascarpone
1/2 cup chopped mozzarella cheese
1/2 teaspoon sea salt, to taste
1 lb pasta shells or 1 lb penne rigate

Preparation

Preheat oven to 500\u00b0; bring a big pot of water to a boil.
Meanwhile, combine cream, 1/2 cup chicken stock, all the cheeses, and salt in a large bowl; mix well.
Taste and add more salt, if needed; set aside.
Generously salt boiling water and drop in pasta; cook, stirring frequently, for 4-5 minutes.
The pasta will be parboiled and too hard to eat; it will cook further in the oven.
Drain pasta and transfer shells to the mixing bowl.
Combine thoroughly with the sauce mixture; if it seems too thick, add some more chicken stock, a tablespoon at a time, until the pasta moves freely and is surrounded by liquid.
Transfer to individual shallow baking dishes or to 1-2 shallow baking dishes.
Bake for 8-10 minutes or until the pasta is bubbly hot; serve immediately.