MAKES: 6 servings TESTED BY: Colleen W.
058 Baked Ziti with Three Cheeses
TASTING COMMENTS:
This indulgent dish is one of our most popular recipes—and it can be enjoyed by everyone. Not only is it vegetarian, but it is easily made gluten-free just by using gluten-free pasta. Just don’t freeze it—it’s best enjoyed the day it’s made.—CW
prep 30 minutes bake 30 minutes at 425°F
- 4 cups dried ziti or penne pasta (12 oz.)
- 1 14.5-oz. can fire-roasted diced tomatoes, undrained
- 1 cup chopped onion
- 12 cloves garlic, minced
- 2 Tbsp. olive oil
- ½ cup dry white wine
- 2 cups heavy cream
- 1 cup finely shredded Parmesan cheese
- ¾ cup Gorgonzola or other blue cheese, crumbled (3 oz.)
- ½ cup Fontina cheese, shredded (2 oz.)
- ½ tsp. salt
- ¼ tsp. black pepper
- Snipped fresh Italian parsley (optional)
Fire-roasted tomatoes are kind of a magical ingredient. They add smoky flavor and pretty charred flecks to all kinds of dishes. If you can find fire-roasted crushed tomatoes, you could substitute those for the diced tomatoes. Your casserole will just be less chunky.
1. Preheat oven to 425°F. In a large saucepan cook pasta according to package directions; drain. Place in an ungreased 3-qt. 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 tender. Carefully stir in wine; cook 3 minutes or until liquid reduces by half. Add cream; heat to boiling. Boil gently, uncovered, 5 minutes or until mixture thickens slightly, stirring frequently. Remove from heat. Stir in cheeses, salt, and pepper.
3. Pour cheese sauce over pasta. Bake, covered, 30 to 35 minutes or until sauce is bubbly. Stir. If desired, sprinkle with parsley.
Per serving 717 cal., 46 g fat (26 g sat. fat), 141 mg chol., 883 mg sodium, 54 g carb., 3 g fiber, 5 g sugars, 21 g pro.
totally tubular Tube pastas such as (from left) ziti, penne, and rigatoni are perfect for use in casseroles. The bigger the pasta, the better it is at catching chunky bits of sauce. If the word “rigate” is part of the name, it means the pasta has ridges, which helps sauce cling as well. Any of these work in this dish.
cheesy trio Each of the cheeses in this rich casserole offers something that makes the sum of its parts so good. The blue cheese provides bites of pleasingly sharp, tangy flavor. The Parmesan infuses the dish with its distinctive nuttiness. And the Fontina—which adds a fruity, herbaceous flavor—also contributes creaminess and meltability.