½ pound shell pasta
1 cup heavy cream
2 teaspoons sugar
½ teaspoon salt
¼ cup white wine
1 cup grated Mimolette, plus more for sprinkling
1 large tomato, finely chopped
1. Preheat the oven to 350°F.
2. In a large pot of boiling salted water, cook the pasta according to the pasta directions.
3. Meanwhile, in a medium saucepan, place the cream, sugar, salt, and wine over medium heat, bring to a slow simmer, and cook gently for 4 to 5 minutes. Be sure it doesn’t boil or it will become grainy. Stir in the Mimolette and cook, stirring, until melted.
4. Stir the sauce and tomato through the cooked and drained pasta and scrape into a baking pan. Sprinkle with more grated Mimolette and bake for 10 minutes.