- 12 ounces dried cut ziti or penne pasta
- 1 14 1/2 ounce can crushed or diced fire-roasted tomatoes, undrained
- 1 cup chopped onion (1 large)
- 12 cloves garlic, minced (2 tablespoons)
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 2 cups whipping cream
- 1 cup shredded Parmesan cheese (4 ounces)
- 3/4 cup crumbled Gorgonzola or other blue cheese (3 ounces)
- 1/2 cup shredded fontina cheese (2 ounces)
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Snipped fresh Italian (flat-leaf) parsley (optional)
- Cook pasta according to package directions; drain. Transfer to an ungreased 3-quart rectangular baking dish. Stir in tomatoes.
- Meanwhile, in a large saucepan cook onion and garlic in hot oil over medium heat just until 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.
- Cover baking dish with plastic wrap, then with foil. Freeze for up to 1 month. To serve, thaw in the refrigerator overnight (casserole may still be a bit icy).
- Preheat oven to 425 degrees F. Remove plastic wrap; re-cover with foil. Bake for 35 to 40 minutes or until heated through. Stir pasta to coat. If desired, sprinkle with parsley.
Recipe Courtesy of – Better Homes and Gardens