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


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; 30 g total fat; 17 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 89 mg cholesterol; 981 mg sodium. 509 mg potassium; 57 g carbohydrates; 4 g fiber; 8 g sugar; 22 g protein; 0 g trans fatty acid; 1060 IU vitamin a; 10 mg vitamin c; 1 mg thiamin; 467 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 163 mcg folate; 1 mcg vitamin b12; 389 mg calcium; 3 mg iron;

Reviews (1)

46 Ratings
  • 5 star values: 21
  • 4 star values: 8
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 5
Rating: 5.0 stars
It says two tablespoons so it could be 12 small cloves. We love lots of garlic so I would use enough to make at least 3 or 4 tablespoons for this size of casserole.
Rating: Unrated
Is that right? 12 cloves of garlic!!! Surely a typo.