This is a recipe Iv'e been making for years, at least once per summer. It's quick to make, and I often divide into two pans, and refrigerate them, to be baked as a quick weekday dinner.   500g fusilli pasta 250g dry mozzarella cheese - diced (apx 1cm sized cubes) 40-100g cream (full fat, or a larger amount of half and half) - I usually go with 40g, but we tend to prefer things not overly rich 4 large tomatoes (or 6 medium ones), preferably drier varieties,