Skillet Baked Pasta with Five Cheeses recipes

Ingredients

• 1 tablespoon olive oil
• 1 pound small-medium pasta shells (mine were 1 inch when dried, I used these)
• 1/2 cup (about 3 ounces) ricotta
• 1 cup coarsely grated fontina (about 3 ounces)
• 1 cup coarsely grated mozzarella (about 3 ounces
• 1 cup grated pecorino romano (about 3 ounces)
• 3/4 cup mild blue cheese, crumbled (about 3 ounces)
• 1 cup crushed tomatoes from a can
• 1 cup whole milk (see notes up top for adjustments)
• kosher salt
• freshly ground black pepper
• 1 tablespoon finely chopped rosemary or 6 fresh basil leaves, coarsely chopped
• 2 scallions, sliced thinly at an angle

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