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Baked Four Cheese Pasta (Susan) Recipe


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     Baked Four Cheese Pasta (Susan)

Category   Entrees - Maindishes
Sub Category   None
Servings   8-10

16 oz ziti pasta
1 (14 1/2 oz) can diced tomatoes
3 tablespoons olive oil
1 cup chopped onions
12 garlic cloves, minced
2/3 cup dry white wine
2 cups heavy cream
1 1/2 cups shredded Parmesan cheese (6 oz)
1 cup crumbled Gorgonzola cheese (4 oz)
2 cups mozzarella cheese, shredded (8 oz)
1 cup shredded fontina cheese (4 oz)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Preheat oven to 425 degrees F. Lightly coat a 9x13 casserole dish with cooking spray.
Cook the pasta according to the package directions. Drain the pasta and put it in the prepared casserole dish. Stir in the tomatoes and their juices. Set aside.
Heat the oil in a large saucepan set over medium-high heat. Add the onion & garlic and cook until just soft, about 8 minutes. Add the wine and cook for about 4 more minutes or until the liquid is reduced by half. Reduce the heat to medium and add the cream. Simmer gently, stirring frequently, for about 5 minutes or until the mixture starts to thicken slightly. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, mozzarella, and fontina cheeses, and season with salt & pepper.
Pour the cheese mixture over the pasta. Cover the pan with foil and bake for 30-35 minutes or until the sauce is bubbly. Remove from the oven and stir to make sure the cheese and pasta are thoroughly combined.

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