1 pound dried pasta shellspreferably large (not giant)
about 1 1/2 inches
10 ounces (1 box) cherry or grape tomatoes
cut in half
3/4 cup freshly grated Parmigiano-Reggiano or Grana Padano
1 1/2 cups shredded low-moisture mozzarella (see box
page 197)
10 ounces fresh mozzarella
small whole bocconcini or ciliegine
or cut into 1-inch pieces if larger
1/4 cup shredded fresh basil leaves
A 14-inch skillet for tossing the pasta and fillings
A 3-quart baking dish for a heaping dish
or a 4-quart dish for a shallower dish with a larger
crispy top
Instructions
Preheat the oven to 400.
Butter the bottom and sides of the baking dish, and spread half the marinara sauce in the bottom.
Cook the shells until slightly underdone, a minute or two less than package directions.
While the pasta is cooking, heat the remainder of the sauce in the skillet.
Drain the cooked pasta in a colander, shake off excess water, and dump it into the pan.
Toss pasta with sauce until coated, over medium-low heat, then toss with the sliced tomatoes for a minute or so to heat and soften them, but dont break them up.
Off the heat, toss the shells with half the grated hard cheese and half the shredded mozzarella, and turn everything into the baking dish.
Scatter the fresh mozzarella balls or pieces and the shredded basil all over, and fold them into the pasta.
Spread the pasta level in the dish, sprinkle the remaining shredded cheese all over, and then the remaining grated cheese.
Bake, uncovered, for 30 minutes, or until the top is crusty and nicely colored.