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1
Preheat the oven to 425F.
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2
Lightly coat a 9 x 13-inch casserole dish with cooking spray.
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3
Cook the pasta according to the package directions.
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4
Drain the pasta and put it in the prepared casserole dish.
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5
Stir in the tomatoes and their juices.
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6
Set aside.
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7
Heat the oil in a large saucepan set over medium-high heat.
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8
Add the onion and garlic and cook until just soft, about 8 minutes.
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9
Add the wine and cook for about 4 more minutes or until the liquid is reduced by half.
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10
Reduce the heat to medium and add the cream.
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11
Simmer gently, stirring frequently, for about 5 minutes or until the mixture starts to thicken slightly.
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12
Remove the pan from the heat.
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13
Stir in the Parmesan, Gorgonzola, mozzarella, and fontina cheeses, and season with salt and pepper.
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14
Pour the cheese mixture over the pasta.
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15
Cover the pan with foil and bake for 30 to 35 minutes or until the sauce is bubbly.
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16
Remove from the oven and stir to make sure the cheese and pasta are thoroughly combined.
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17
Great for freezing!
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18
See our Freezer Tips on pages 2327.
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19
Vegetarian friendly!
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20
End up with extra Gorgonzola?
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21
Put it to good use!
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22
Sandy loves to stuff it into a fresh fig, then wrap the fig in a very thin slice of prosciutto.
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23
Voila!
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24
A sophisticated garnish for a salad or an easy appetizer for your next cocktail party.
