BAKED THREE CHEESE ZITI

By Silvermama

A family favorite. Worth the trouble.

Ingredients

• 2 tomatoes, quartered
• 2 onions, quartered
• 1/4 cup plus 1 tbs olive oil, divided
• 12 oz ziti or penne pasta
• 1 tsp salt, divided
• 2 tbs chopped garlic
• 3 tbs chopped shallots
• 1/2 cup white wine
• 2 cups heavy whipping cream
• 1/2 cup grated Fontina cheese
• 2/3 cup crumbled Gorgonzola cheese
• 1 cup finely grated Parmesan cheese
• 1/2 tsp ground pepper
• Chopped parsley

Preparation

Step 1

Heat oven to 425. Combine tomatoes, onions and 1/4 cup oil in 13X9 inch glass baking dish. Roast until tomatoes blister, about 30 min. Remove tomatoes to bowl. Continue roasting onions 10-15 min. Transfer onions and accumulated juices to bowl w/tomatoes. Do not wash baking dish. Coarsely chop the vegetables. Set aside.

Meanwhile, cook pasta 2 min less than pkg directions. Drain and toss w/vegetables and 1/4 tsp salt. Spoon into baking dish.

Heat remaining 1 tbs oil in med saucepan over med high heat. Add garlic and shallots. Cook 30 seconds. Stir in wine and cook until liquid is reduced by half, 3 min. Add cream, stirring until mixture thickens, 5 min. Remove from heat. Stir in cheese until melted; add remaining salt and pepper. Cool to room temp.

Pour sauce over pasta, stirring to coat. Cover w/foil and bake until sauce is bubbly, 35-40 min. Stir pasta until well coated. Sprinkle w/chopped parsley.