Baked Four-Cheese Pasta

Name: Baked Four-Cheese Pasta
Yield: makes 8 to 10 servings
Ingredients: Cooking spray; 1 (16-ounce) box ziti or any other tube-shaped pasta; 1 (14 1/2-ounce) can diced tomatoes; 3 tablespoons olive oil; 1 cup chopped onion; 12 garlic cloves, minced; 2/3 cup dry white wine; 2 cups heavy cream; 1 1/2 cups shredded Parmesan cheese (6 ounces); 1 cup crumbled Gorgonzola cheese (4 ounces); 2 cups mozzarella cheese, shredded (8 ounces); 1 cup shredded fontina cheese (4 ounces); 1 teaspoon salt; 3/4 teaspoon freshly ground black pepper

December 9, 2011

You haven’t had a baked ziti like this before. Our version of this traditional favorite enhances the flavor with a creamy co-mingling of tangy Gorgonzola, nutty fontina, mozzarella, and sharp Parmesan cheese. Since this is such a rich and filling dish, it’s great to serve when entertaining both vegetarians and meat lovers. Who doesn’t love cheesy baked pasta? If you can’t find Gorgonzola or fontina at your local market, you can substitute! Use regular ol’ blue cheese for the Gorgonzola and replace the fontina with shredded Italian cheese mix. These prepared cheese mixes usually include a variety of tasty Italian cheeses that complement this dish perfectly.

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