We've been making this wonderful pasta dish at our house for over a decade ever since we first ran across it in an issue of Bon Appetit magazine.  It's so simple you don't even have to cook the sauce.

Ingredients:

2 and 3/4 pounds diced tomatoes
1/2 cup shredded fresh basil
1 and 1/2 teaspoons coarse kosher salt
1 large garlic clove, minced
1 cup ricotta cheese, room temperature
2 tablespoons whipping cream
fresh ground pepper
fresh ground nutmeg
2 ounces (1/2 cup) Fontina cheese, diced
2 ounces (1/2 cup) mozzarella cheese, diced
1 pound rotelle or other short pasta
2 tablespoons olive oil
1 cup freshly grated Parmesan cheese

Directions:

Combine first 4 ingredients in bowl and let stand 1 to 2 hours, stirring occasionally.  Fluff ricotta with fork and thin to creamy consistency with cream.  Season with pepper and nutmeg.  Mix in Fontina and mozzarella.  Let stand at room temperature while cooking pasta.  Drain most of liquid from tomatoes, leaving just enough to keep moist.  Cook pasta until tender but firm to bite.  Drain well.  Add cheese mixture and toss until cheese begins to melt.  Spoon tomato mixture over top.  Toss at table and sprinkle each serving with Parmesan.  Serves 4.

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