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Al Forno's Baked Pasta with Cream, Tomatoes, and Five Cheeses

I don't know about you guys but the struggle is very very real on this Monday morning. I woke up and the first words I hear is my best friends saying "But Mom I don't want to go to school." That actually could not be be more accurate. Is it christmas yet? Can I  sleep soon? I mean it is 100% my fault that today is such a struggle, I may or may not have stayed up a little too late last night. Whoops! You're only young once right?

Last night I had an awesome dinner party at P's house with my brother and some good friends. We had an absolute blast and the food was of course amazing. My friend P and I love to cook together, its funny because we are both kinda control freaks and you would think that we would step on each others toes a little too much BUT we don't thank goodness! We made my roast chicken, duck fat brussels sprouts (to.die.for), baked pasta, and a big ol salad. Cooking with friends is so fun and way cheaper than going out!

So this baked pasta is a recipe from Al Forno, a restaurant in Providence RI. It is freaking amazing, like mac and cheese on crack. There are five cheeses (FIVE!) and it is super easy to put together. It also reheats really well. When I first discovered this dish I made it 5 times in one week. I promise that you will be obsessed with it too.

Enjoy!

xx

L

Al Forno's Baked Pasta with Cream, Tomatoes, and Five Cheeses

  • 2 c heavy cream
  • 1/3 c ricotta 
  • 1/2 c shredded fontina cheese
  • 1/2 c shredded pecorino romano cheese
  • 1/4 c crumbled gorgonzola cheese
  • 1 c chopped tomatoes 
  • 1/4 lb sliced mozzarella cheese
  • 1/2 a stick of butter, sliced
  • 1 lb short pasta
  • 1/2 c basil 
  • 3 scallions chopped
  • salt 
  • pepper

Preheat the oven to 500 degrees. Put a large pot of water on the stove and bring to a boil. In a large bowl combine the cheeses, heavy cream, half of the basil, and the tomatoes. Par boil the pasta, about 4 minutes. Combine with the cream tomato cheese mixture. Spread in individual ramekins or a large casserole dish. Try to spread as thing as possible. Bake for about 10 minutes, until browned, bubbily and crispy on top. Finish with basil and chopped scallions. 

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