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Shells Baked with Tomato, Cream, Corn and Five Cheeses

Here’s another recipe from one of my favorite cookery books.  It’s from a cookbook someone who use to work at Al Forno, a legendary Providence, RI restaurant gave me as a gift. The chef – owners are Johanne Killeen and George Germon.

Unlike the last recipe I made from this book, this one is quite simple and quick! Enjoy!

 

‘Shells Baked with Tomato, Cream, Corn  and Five Cheeses’ From: On Top of Spaghetti, by Johanne Killeen and George Germon

Items needed:Baking dish Big bowl

Preheat oven to 500 degrees

2 C Heavy cream 1 cup diced tomato 1/4 c

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