Pasta With Tomatoes And Four Cheeses

Ingredients

• 2 34 lb tomatoes cored and cut into 34-inch dices
• 12 c shredded fresh basil
• 1 large garlic clove minced
• 1 c Ricotta cheese at room temperature
• 2 Tbsp milk
• freshly ground pepper
• freshly ground nutmeg
• 12 c Fontina cheese cut into 14-inch dices
• 12 c Mozzarella cheese cut into 14-inch dices
• 1 lb rotelle or other short pasta
• 1 c freshly grated Parmesan cheese

Directions

1. Combine first 4 ingredients in medium bowl
2. Let stand at room temperature 1 to 2 hours stirring occasionally
3. Fluff Ricotta with fork thin to creamy consistency with milk
4. Season with pepper and nutmeg
5. Mix in Fontina and Mozzarella
6. Let stand at room temperature while cooking pasta