Rating: 4 stars
49 Ratings
  • 5 star values: 24
  • 4 star values: 8
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 5

Get an even bigger head start on this make-ahead casserole recipe by shredding and crumbling the cheeses up to 24 hours before assembling the recipe. Store cheese in a covered container and refrigerate until ready to use.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

45 mins
1 hr 15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions; drain. Transfer to a greased 3-quart rectangular baking dish. Stir in tomatoes.

  • 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.

  • Cover baking dish with foil and chill up to 48 hours.

  • 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

589 calories; fat 30g; cholesterol 89mg; saturated fat 17g; carbohydrates 57g; mono fat 9g; poly fat 2g; insoluble fiber 4g; sugars 8g; protein 22g; vitamin a 1060.1IU; vitamin c 10.4mg; thiamin 0.6mg; riboflavin 467mg; niacin equivalents 5.4mg; vitamin b6 0.4mg; folate 162.8mcg; vitamin b12 0.6mcg; sodium 981mg; potassium 509mg; calcium 389mg; iron 3.3mg.