Baked Ziti with Three Cheeses

[Guest guest]

Baked Ziti with Three Cheeses

 

Our version of pasta and cheese, rich and creamy with bits of tomato,

contains Gorgonzola, Fontina, and Parmesan cheeses.

 

 

2 8-ounce tomatoes, quartered

2 onions, quartered

5 tablespoons olive oil, divided

12 ounces ziti or penne pasta

1 teaspoon salt, divided

2 tablespoons chopped garlic

3 tablespoons chopped shallots

1/2 cup white wine

2 cups heavy or whipping cream

3/4 cup crumbled Gorgonzola cheese

1/2 cup grated fontina cheese

1 cup freshly grated Parmesan cheese

1/4 teaspoon freshly ground pepper

Chopped fresh flat-leaf parsley (optional)

 

 

 

1. Heat oven to 425 degrees F. Combine tomatoes, onions and 1/4 cup

oil in a 13x9x2-inch glass baking dish. Roast, uncovered, about 30

minutes, until tomatoes blister. Transfer tomatoes to a bowl.

Continue roasting onions 10 to 15 minutes more, until golden.

Transfer onions and accumulated juices to bowl with tomatoes. Do not

wash baking dish. Coarsely chop the vegetables. Set aside.

2. Meanwhile, cook pasta 2 minutes less than package directions.

Drain and toss with vegetables and 1/4 teaspoon of the salt. Spoon

into baking dish.

3. Heat remaining 1 tablespoon oil in a medium saucepan over medium-

high heat. Add garlic and shallots; cook 30 seconds. Stir in wine and

cook until liquid reduces by half, 3 minutes. Add cream, stirring

until mixture thickens, 5 minutes. Remove from heat. Stir in cheeses

until melted; add remaining 3/4 teaspoon salt and the pepper.

4. Pour sauce over pasta, stirring to coat. Cover with foil and bake

until sauce is bubbly, 35 to 40 minutes. Stir pasta until well

coated. Sprinkle the top with chopped parsley, if desired. Makes 6

servings.

 

 

Nutritional facts per serving

calories: 790 , total fat: 54g , saturated fat: 28g , cholesterol:

145mg , sodium: 1007mg , carbohydrate: 56g , fiber: 3g , protein: 23g