Four Cheese Pasta Bake

INGREDIENTS

• 16 oz tubular pasta
• 14 oz can diced tomatoes
• 3 Tbsp EVOO
• 1 c chopped onion
• 12 garlic cloves, minced
• 2/3 c dry white wine
• 2 c heavy cream
• 1.5 C shredded Parmesan (6 oz)
• 1 c crumbled Gorgonzola (4 oz)
• 2 c mozzarella (8 oz)
• 1 c shredded fontina (4 oz)
• 1 tsp salt
• 3/4 tsp pepper

PREPARATION

1. Heat oven to 450
2. Lightly coat a 13" x 9" pan with cooking spray.
3. Cook pasta, drain, put in prepared pan.
4. Stir in tomatoes and juices, set aside.
5. Heat oil in large saucepan over medium.
6. Add onion and garlic, cook until just soft, about 8 minutes.
7. Add wine and cook about 4 minutes, until liquid is reduced by half.
8. Reduce heat and add the cream.
9. Simmer gently, stirring frequently until the mixture starts to thicken, about 5 minutes.
10. Remove from heat.
11. Stir in cheeses and season with salt and pepper.
12. Pour mixture over pasta; cover with foil.
13. Bake for 30-35 minutes, until sauce is bubbly.
14. Remove from oven and stir to thoroughly combine.

( The Casserole Queens Cookbook - kindle )

-- JMag Guthrie - 2016-08-17