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.
1 14.5 ounce crushed or diced fire-roasted tomatoes, undrained
1 cup chopped onion (1 large)
12 garlic, minced (2 tablespoons)
1 tablespoon olive oil
1 cup whipping cream
1 cup chicken broth
½ cup dry white wine
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup finely shredded Parmesan cheese (4 ounces)
¾ cup crumbled Gorgonzola or other blue cheese (3 ounces)
½ cup shredded fontina cheese (2 ounces)
Snipped fresh Italian parsley (optional)
1 cup shredded fontina cheese (4 ounces) (optional)
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.
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30 g fat
(17 g saturated fat,
2 g polyunsaturated fat,
9 g monounsaturated fat),
89 mg cholesterol,
981 mg sodium,
57 g carbohydrates,
4 g fiber,
8 g sugar,
22 g protein.