Pasta: Pasta with Tomatoes and Four Cheeses

Serves 4-6
2 3/4 pounds tomatoes, cored, seeded, and cut into 3/4" dice
1/2 cup shredded fresh basil
1 1/2 t kosher salt
1 large garlic clove, minced
1 cup ricotta cheese, room temp
2 T whipping cream
Freshly ground pepper
Freshly grated nutmeg
2 oz. Fontina cheese, cut into 1/4" dice (1/2 cup)
2 oz. fresh mozzarella, cut into 1/4" dice (1/2 cup)
1 pound rotelle or other short pasta
2 T evoo
1 cup freshly grated Parmesan cheese
Combine first 4 ingredients in medium bowl.  Let stand at room temp 1-2 hours, stirring occasionally.  Fluff ricotta with fork.  Thin to creamy consistency with shipping cream.  Season with pepper and nutmeg.  Mix in Fontina and mozzarella.  Let stand at room temp while cooking pasta.
Drain most of liquid from tomatoes, leaving just enough to keep moist.  Add pasta to large amount of rapidly boiling salted water, stirring to prevent sticking.  Cook until just tender but still firm to bite.  Drain well.  Place in heated bowl.  Mix in oil.  Add cheese mixture and toss until cheese begins to melt.  Spoon tomato mixture over top;  top with parmesan.