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Creamy Four-Cheese Baked Ziti – vegetarian recipe
Stav Kogan

Creamy Four-Cheese Baked Ziti

A decadent, dreamy, and ridiculously creamy four-cheese baked ziti. A velvety sauce loaded with tangy Gorgonzola, nutty Parmesan, and melty fontina, all balanced by the smoky sweetness of fire-roasted tomatoes. The perfect vegetarian comfort food.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 serving
Calories: 748
Ingredients Method Nutrition

Ingredients
  

  • 12 ounces (340 g / 12 oz) dried cut ziti or penne pasta
  • 1 14.5-ounce / 411g (14.5 oz) can fire-roasted crushed or diced tomatoes, undrained
  • 1 large onion, chopped, about 1 cup (240 ml)
  • 12 cloves garlic, minced
  • 2 tablespoons (30 mL / 1 fl oz) olive oil
  • 1/2 cup (120 mL) dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • 2 cups (480 mL) heavy whipping cream
  • 1 cup (4 ounces) / 113g (4 oz) shredded Parmesan cheese
  • 3/4 cup (3 ounces) / 85g (3 oz) crumbled Gorgonzola or other blue cheese
  • 1/2 cup (2 ounces) / 56g (1.98 oz) shredded fontina cheese
  • 3/4 teaspoon (20 ml / 0.7 fl oz) salt
  • 1/4 teaspoon (20 ml / 0.7 fl oz) ground black pepper
  • Fresh Italian flat-leaf parsley, snipped, for garnish
  • Pro-Tips for the Perfect Baked Ziti
  • For a golden, bubbly top, remove the foil for the last 5-10 minutes of baking. For extra color, place it under the broiler for 1-2 minutes, watching carefully to prevent burning.
  • This dish is a fantastic make-ahead meal. Assemble the entire dish without baking, let it cool completely, cover tightly, and refrigerate for up to 2 days. Add 10-15 minutes to the covered baking time when you're ready to cook.
  • Feel free to add more veggies! A few handfuls of fresh spinach stirred into the cheese sauce at the end, or sautéed mushrooms added with the onions, would be delicious additions.

Method
 

  1. Prep Your Pasta and Pan: Preheat your oven to 425°F (220°C).
  2. Cook the pasta according to package directions until al dente.
  3. Drain well and transfer it to an ungreased 3-quart rectangular baking dish. Gently stir in the undrained fire-roasted tomatoes.
  4. Build the Flavor Base: While the pasta cooks, heat the olive oil in a large saucepan or Dutch oven over medium heat.
  5. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent, about 5-7 minutes, stirring occasionally.
  6. Deglaze and Reduce: Carefully pour the white wine into the saucepan. Increase the heat slightly and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  7. Cook for about 3 minutes, or until the wine has reduced by about half.
  8. Create the Cream Sauce: Stir in the heavy cream and bring the mixture to a boil.
  9. Reduce the heat to maintain a gentle, steady boil.
  10. Cook, uncovered, for about 5 minutes, stirring frequently, until the sauce has thickened slightly and can coat the back of a spoon.
  11. Melt the Cheeses: Remove the saucepan from the heat.
  12. Stir in the Parmesan, Gorgonzola, and fontina cheeses, along with the salt and pepper.
  13. Continue stirring until the cheeses are fully melted and the sauce is smooth and luscious.
  14. Combine and Bake: Pour the glorious cheese sauce over the pasta and tomatoes in the baking dish.
  15. Cover the dish with foil and bake for 30 to 35 minutes, or until the sauce is hot and bubbly throughout. Carefully remove from the oven, stir everything together to ensure every piece of pasta is coated in sauce, and garnish with fresh parsley, if using.
  16. Serve hot!
  17. Don't overcook your pasta initially.
  18. Cook it 1-2 minutes less than the package directions for al dente. It will continue to cook in the oven and absorb the sauce, preventing it from becoming mushy.

Nutrition

Calories: 748kcalCarbohydrates: 55gProtein: 23gFat: 47g

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