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7 Pastas To Eat When It's Cold Outside

It's chilly. You should probably be carbo-loading.

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Serves 4-6

2 cups heavy cream

1 cup chopped canned tomatoes in heavy puree

1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces)

1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese

1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)

2 tablespoons ricotta cheese

1/4 pound thinly sliced mozzarella cheese

3/4 teaspoon kosher salt, plus more for pasta water

6 fresh basil leaves, coarsely chopped

1 pound penne rigate or conchiglie rigate

4 tablespoons (1/2 stick) unsalted butter, sliced thinly

Heat oven to 500 degrees. Bring a large pot of salted water to a boil.

In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine.

Drop the pasta into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes. Dot with the butter, and bake until bubbly and brown on top, 7 to 10 minutes.

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