Gorgonzola Ziti Recipes

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BAKED FOUR-CHEESE PASTA



Baked Four-Cheese Pasta image

Categories     Salad     Sauce     Cheese     Pasta     Appetizer     Bake     Cocktail Party     Vegetarian     Simmer

Yield makes 8 to 10 servings

Number Of Ingredients 14

Cooking spray
1 (16-ounce) box ziti or any other tube-shaped pasta
1 (14 1/2-ounce) can diced tomatoes
3 tablespoons olive oil
1 cup chopped onion
12 garlic cloves, minced
2/3 cup dry white wine
2 cups heavy cream
1 1/2 cups shredded Parmesan cheese (6 ounces)
1 cup crumbled Gorgonzola cheese (4 ounces)
2 cups mozzarella cheese, shredded (8 ounces)
1 cup shredded fontina cheese (4 ounces)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 425°F. Lightly coat a 9 x 13-inch 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 and 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 and pepper.
  • Pour the cheese mixture over the pasta. Cover the pan with foil and bake for 30 to 35 minutes or until the sauce is bubbly. Remove from the oven and stir to make sure the cheese and pasta are thoroughly combined.
  • notes
  • Great for freezing! See our Freezer Tips on pages 23-27.
  • Vegetarian friendly!
  • End up with extra Gorgonzola? Put it to good use! Sandy loves to stuff it into a fresh fig, then wrap the fig in a very thin slice of prosciutto. Voilà! A sophisticated garnish for a salad or an easy appetizer for your next cocktail party.

ZITI WITH RED PEPPERS, OLIVES, ARTICHOKES AND GORGONZOLA



Ziti with Red Peppers, Olives, Artichokes and Gorgonzola image

I always keep a large bag of frozen baby artichokes in the freezer because I like to use them in so many different recipes...like this one.

Provided by evelynathens

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb ziti pasta, cooked al dente
1/4 cup olive oil
1 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
2 cloves garlic, minced
1/2 teaspoon dried hot pepper flakes
1 cup firmly packed spinach, washed well,spun dry and chopped
1/4 cup drained minced roasted red pepper
1/4 cup chopped black olives
4 cooked artichoke hearts, halved
1/2 cup dry red wine
1/2 cup cream
1/2 cup crumbled gorgonzola
1/4 cup parmesan cheese, grated

Steps:

  • While ziti is cooking, combine oil, basil, oregano, garlic, red pepper flakes and cook over moderately-low heat for 30 seconds.
  • Add spinach, peppers, olives and artichokes and cook, stirring, 2 minutes.
  • Add wine and boil 2-3 minutes, or until liquid is reduced by half.
  • Add cream and cook for 2 minute.
  • Add cheese, stirring, until cheese is melted.
  • Drain ziti and put into a large bowl.
  • Pour sauce over and toss to coat.
  • Sprinkle with parmesan.
  • Serve immediately.

Nutrition Facts : Calories 821.2, Fat 32.5, SaturatedFat 12.4, Cholesterol 51.3, Sodium 609.4, Carbohydrate 103.7, Fiber 14.7, Sugar 4.7, Protein 25.5

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