PREP: 30 minutes BAKE: 30 minutes OVEN: 425°F MAKES 6 servings
• 12 ounces dried cut ziti or penne pasta
• 1 14.5-ounce can fire-roasted crushed tomatoes or diced tomatoes, undrained
• 1 cup chopped onion (1 large)
• 12 cloves garlic, minced
• 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)
1. Preheat oven to 425°F. Cook pasta according to package directions; drain. Transfer to an ungreased 3-quart rectangular baking dish. Stir in undrained tomatoes.
2. Meanwhile, in a large saucepan cook onion and garlic in hot oil over medium heat just until onion is tender, stirring occasionally. Carefully stir in wine; cook about 3 minutes or until liquid is reduced by half. Stir in 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.
3. Pour cheese mixture over pasta mixture. Bake, covered, for 30 to 35 minutes or until sauce is bubbly. Stir pasta to coat. If desired, sprinkle with parsley.
PER SERVING: 748 cal., 47 g total fat (27 g sat. fat), 145 mg chol., 1,088 mg sodium, 55 g carb., 3 g fiber, 23 g pro.
Baked ziti is a perfect dish to serve when entertaining your nonvegetarian friends. This dish is often made without meat, so guests probably won’t think it’s vegetarian. Add a salad and some rolls and you have a meal everyone will enjoy