Baked Ziti #4, plain
Source of Recipe
from rdj
Baked Ziti #4, plain
2 8-ounce tomatoes, quartered
2 onions, quartered
5 tablespoons olive oil, divided
12 ounces ziti or penne pasta
1 teaspoon salt, divided
2 tablespoons chopped garlic
3 tablespoons chopped shallots
1/2 cup white wine
2 cups heavy or whipping cream
3/4 cup crumbled Gorgonzola cheese
1/2 cup grated fontina cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon freshly ground pepper
Chopped fresh flat-leaf parsley (optional)
Heat oven to 425 degrees F. Combine tomatoes, onions and 1/4 cup oil
in a 13x9x2-inch glass baking dish. Roast, uncovered, about 30 minutes,
until tomatoes blister. Transfer tomatoes to a bowl. Continue roasting
onions 10 to 15 minutes more, until golden. Transfer onions and
accumulated juices to bowl with tomatoes. Do not wash baking dish.
Coarsely chop the vegetables. Set aside.
Meanwhile, cook pasta 2 minutes less than package directions. Drain
and toss with vegetables and 1/4 teaspoon of the salt. Spoon into baking
dish.
Heat remaining 1 tablespoon oil in a medium saucepan over medium-high
heat. Add garlic and shallots; cook 30 seconds. Stir in wine and cook
until liquid reduces by half, 3 minutes. Add cream, stirring until
mixture thickens, 5 minutes. Remove from heat. Stir in cheeses until
melted; add remaining 3/4 teaspoon salt and the pepper.
Pour sauce over pasta, stirring to coat. Cover with foil and bake
until sauce is bubbly, 35 to 40 minutes. Stir pasta until well coated.
Sprinkle the top with chopped parsley, if desired. Makes 6 servings.
Nutritional facts per serving
calories: 790, total fat: 54g, saturated fat: 28g, cholesterol: 145mg,
sodium: 1007mg, carbohydrate: 56g, fiber: 3g, protein: 23g
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