Recipes and Cooking Make-Ahead Baked Ziti with Three Cheeses 3.9 (49) 3 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 20, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 45 mins Total Time: 1 hrs 15 mins Servings: 6 Jump to Nutrition Facts Ingredients 12 ounce dried cut ziti or penne pasta 1 14.5 ounce can crushed or diced fire-roasted tomatoes, undrained 1 cup chopped onion (1 large) 12 cloves garlic, minced (2 tablespoons) 1 tablespoon olive oil 1 cup whipping cream 1 cup chicken broth ½ cup dry white wine 2 tablespoon 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) Directions 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. Kritsada Panichgul Rate it Print Nutrition Facts (per serving) 589 Calories 30g Fat 57g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 589 % Daily Value * Total Fat 30g 38% Saturated Fat 17g 85% Cholesterol 89mg 30% Sodium 981mg 43% Total Carbohydrate 57g 21% Total Sugars 8g Protein 22g Vitamin C 10.4mg 52% Calcium 389mg 30% Iron 3.3mg 18% Potassium 509mg 11% Folate, total 162.8mcg Vitamin B-12 0.6mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.