Make-Ahead Baked Ziti with Three Cheeses

Make-Ahead Baked Ziti with Three Cheeses
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  1. 12 ounces dried cut ziti or penne pasta
  2. 1 14 1/2 ounce can crushed or diced fire-roasted tomatoes, undrained
  3. 1 cup chopped onion (1 large)
  4. 12 cloves garlic, minced (2 tablespoons)
  5. 2 tablespoons olive oil
  6. 1/2 cup dry white wine
  7. 2 cups whipping cream
  8. 1 cup shredded Parmesan cheese (4 ounces)
  9. 3/4 cup crumbled Gorgonzola or other blue cheese (3 ounces)
  10. 1/2 cup shredded fontina cheese (2 ounces)
  11. 3/4 teaspoon salt
  12. 1/4 teaspoon ground black pepper
  13. Snipped fresh Italian (flat-leaf) parsley (optional)
  1. Cook pasta according to package directions; drain. Transfer to an ungreased 3-quart rectangular baking dish. Stir in tomatoes.
  2. Meanwhile, in a large saucepan cook onion and garlic in hot oil over medium heat just until tender, stirring occasionally. Carefully stir in wine; cook about 3 minutes or until liquid is reduced by half. Add whipping 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. Pour cheese mixture over pasta mixture.
  3. Cover baking dish with plastic wrap, then with foil. Freeze for up to 1 month. To serve, thaw in the refrigerator overnight (casserole may still be a bit icy).
  4. Preheat oven to 425 degrees F. Remove plastic wrap; re-cover with foil. Bake for 35 to 40 minutes or until heated through. Stir pasta to coat. If desired, sprinkle with parsley.