500g San Remo Small Shells
1 tbsp butter
1 cup thickened cream
300g mozzarella, grated
½ cup parmesan, grated
½ cup pecorino, grated
150g gruyere cheese, grated
1 cup cherry tomatoes, halved
½ cup basil leaves, torn
Salt and pepper
Preheat oven to 180°C. Grease a baking dish with butter.
Into a pot of boiling salted water, add the pasta and cook as per packet directions.
In a large bowl, beat eggs and cream together. Gradually add parmesan, pecorino, gruyere and ⅔ of mozzarella. Fold through the tomatoes and basil then set aside.
Strain pasta and add to egg mix, season with salt and pepper and stir together. Pour pasta into prepared baking dish and top with remaining mozzarella.
Bake for 15 minutes or until golden. Remove from oven and allow pasta to cool for five minutes before serving.