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August 2018
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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 Percorino Romano, grated
  • 3/4 C Fontina cheese, shredded
  • 2 tbsp ricotta cheese
  • 4 tbsp Gorgonzola crumbled
  • 2 small balls fresh mozzarella, sliced
  • 1/2 – 1/4 tsp sea salt
  • 2 cups fresh cooked corn kernels
  • 1 lb shell pasta
  • 4 tbsp unsalted butter
  • Bring a large pot to a boil
  • In large bowl, combine all the ingredients except the pasta and the butter,stirring well to combine
  • Salt water generously and drop the pasta , parboil the pasta for 5 minutes, stirring often. Drain pasta ( it will be to hard to eat; it will cook further in the oven)
  • Add the pasta to the large cheese mixture, and toss to combine, divide into 6 to 8 small gratin dishes or one medium size baking dish.
  • Dot with butter and bake until bubbly and brown on top about 10 minutes. You can test a shell for doneness just be careful it’s very hot!!!

And again, some photos from my attempt at this amazing dish!


Cheeses, Tomato, Corn and Herbs


Shells Baked with Tomato, Cream, Corn and Five Cheeses


Pasta Bowl Full of Wondrous Goodness


I served this with a nice Spinach Salad made with; Red and Green Bell Pepper, Shallot, an Asian Apple Pear, Slivered Almonds, Feta, and Torn and Pinched Herbs, Marjoram, Sage and Thyme. Dressed in simply Balsamic Vinegar, Olive Oil, Fresh Ground Black Pepper.


Salad Days and Pasta Nights!

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