Pasta with Six Cheeses

This is another recipe that I discovered on Pinterest. The original recipe only has five cheeses, but whoever developed the recipe must have different Italian cheese blends at their grocer than I do. I omitted the gorgonzola and used the Italian cheese blend stocked here, so Pasta with Five Cheeses transformed into Pasta with Six Cheeses. Or "Pink Pasta" if your name is Miss F.  She adored it and loved it even more when I told her it was Minnie Mouse's recipe since it is from a Disney website.  This pasta can easily be prepped in advance, either frozen or refrigerated and then baked right when you are ready to serve.

Pasta with Six Cheeses

1 pound Rigatoni
2 cups heavy cream
1 teaspoon basil, dried
1 ½ cups crushed tomatoes in heavy puree
2 cups Italian blend cheese, (mozzarella, provolone, romano, parmesan, fontina and asiago), divided
½ cup parmesan cheese
½ teaspoon salt
¼ teaspoon pepper

Preheat oven to 375 degrees F. Spray a 3 quart casserole dish with cooking spray. Prepare the rigatoni per package instructions. Meanwhile, in a large bowl, mix together the cream, crushed tomatoes, basil, 1 ½ cups of Italian cheese blend, parmesan, salt and pepper. Add the cooked pasta to the cream, tomato and cheese mixture. Stir to combine. Pour into prepared casserole dish and top with remaining ½ cup of Italian cheese blend. Bake for 30 minutes, or until top is browned slightly and pasta is bubbling hot. Serve immediately.

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