Although the ingredients may bring to mind images of pizza, this is a surprisingly fresh and delicate Mac. The best-quality mozzarella and ripe tomatoes—beefsteak or plum—are key. After a short stay in the oven, the creamy mozzarella sauce infuses the pasta, the tomatoes are barely softened, and the basil ribbons remain bright green and flavorful.
1 pound rigatoni or penne rigate
Butter for the baking dish
2 cups half-and-half
½ pound mozzarella cheese, cut into small dice (2 cups)
2 cups plus 2 tablespoons (just over ½ pound) grated Parmigiano-Reggiano cheese
Kosher salt
Freshly ground pepper
2 medium beefsteak tomatoes or 4 large plum tomatoes, juice and seeds squeezed out, cut into medium dice
15 basil leaves, cut into thin ribbons
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, 8 to 10 minutes. Drain and place in a large mixing bowl.
Preheat the oven to 375°F. Butter a 9 by 13-inch baking dish.
In a medium saucepan over medium-high heat, combine the cream, the mozzarella, and 2 cups of the Parmigiano-Reggiano and bring to a simmer. Reduce the heat to medium and cook, stirring frequently, until the mozzarella has melted and the sauce is slightly thickened. Taste and season with salt (carefully—the Parmigiano-Reggiano may be salty) and pepper. Remove from the heat and stir in the tomatoes and basil. Pour the mixture over the pasta and mix thoroughly.
Pour into the prepared dish and sprinkle with the remaining 2 tablespoons of grated Parmigiano-Reggiano. Bake until heated through, 15 to 20 minutes. Allow to sit for 5 minutes before serving.