Ingredients
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12 ounce dried cut ziti or penne pasta
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1 14.5 ounce can crushed or diced fire-roasted tomatoes, undrained
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1 cup chopped onion (1 large)
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12 cloves garlic, minced (2 tablespoons)
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1 tablespoon olive oil
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1 cup whipping cream
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1 cup chicken broth
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½ cup dry white wine
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2 tablespoon all-purpose flour
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 cup finely shredded Parmesan cheese (4 ounces)
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¾ cup crumbled Gorgonzola or other blue cheese (3 ounces)
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½ cup shredded fontina cheese (2 ounces)
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Snipped fresh Italian parsley (optional)
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1 cup shredded fontina cheese (4 ounces) (optional)
Directions
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Cook pasta according to package directions; drain. Transfer to a greased 3-quart rectangular baking dish. Stir in tomatoes.
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Meanwhile, in a large saucepan cook onion and garlic in hot oil over medium heat just until tender, stirring occasionally. Whisk in cream, broth, wine, flour, salt, and pepper. Cook and stir until slightly thickened and bubbly. Gradually stir in cheeses until melted. Pour cheese mixture over pasta mixture.
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Cover baking dish with foil and chill up to 48 hours.
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Preheat oven to 350°F. Bake, covered, for 45 minutes or until heated through, stirring once. If desired, add more fontina cheese and bake 5 more minutes or until cheese is melted. Sprinkle with parsley, if desired.
Nutrition Facts (per serving)
| 589 | Calories |
| 30g | Fat |
| 57g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 589 | |
| % Daily Value * | |
| Total Fat 30g | 38% |
| Saturated Fat 17g | 85% |
| Cholesterol 89mg | 30% |
| Sodium 981mg | 43% |
| Total Carbohydrate 57g | 21% |
| Total Sugars 8g | |
| Protein 22g | 44% |
| Vitamin C 10.4mg | 12% |
| Calcium 389mg | 30% |
| Iron 3.3mg | 18% |
| Potassium 509mg | 11% |
| Folate, total 162.8mcg | |
| Vitamin B-12 0.6mcg | |
| Vitamin B-6 0.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
