Parmesan, blue and fontina cheese make this baked ziti almost too decadent to bear. Almost. Try topping with roasted cherry tomatoes and fresh parsley.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Cook pasta according to package directions; drain. Transfer to a 2 1/2- or 3-quart shallow baking dish. Stir in canned tomatoes.

  • Meanwhile, in a large saucepan heat oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Carefully stir in wine; cook about 3 minutes or until liquid is reduced by half. Add whipping cream. Bring to boiling; reduce heat. Boil gently, uncovered, about 5 minutes or until mixture is slightly thickened, stirring frequently. Remove from heat. Stir in Parmesan cheese, Gorgonzola cheese, Fontina cheese, salt, and pepper. Pour cheese mixture over pasta mixture.

  • Bake, covered, for 35 to 40 minutes or until heated through. Stir pasta to coat. If desired, top with roasted cherry tomatoes and/or sprinkle with parsley.

* Tip:

For roasted cherry tomatoes, place 1 cup halved cherry tomatoes in a pie plate. Drizzle with 1 tablespoon olive oil; sprinkle lightly with salt and pepper. Add to oven alongside the pasta casserole for the last 15 minutes of baking.

Nutrition Facts

730 calories; 47 g total fat; 27 g saturated fat; 2 g polyunsaturated fat; 15 g monounsaturated fat; 145 mg cholesterol; 1074 mg sodium. 186 mg potassium; 57 g carbohydrates; 5 g fiber; 4 g sugar; 19 g protein; 0 g trans fatty acid; 1930 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 1 mcg vitamin b12; 440 mg calcium; 2 mg iron;