The sauce that coats the pasta is so cheesy, rich, and full of flavor. Anytime you’ve got three great cheeses like mozzarella, fontina, and parmesan melted together, things are going to be good. Throw in some browned onions, garlic, and juicy tomatoes and it’s a total win. The recipe is easy and you can prep it up to 2 days in advance and bake it off when you’re ready. It makes an ample amount which is great for planned leftovers. And the leftovers freeze well for hectic nights when all you can manage is pulling something from the freezer.
YIELD: ONE 3-QUART BAKING DISH OR 9X13 PAN
12 ounces ziti, cooked according to package directions
one 14.5-ounce can diced tomatoes (I used no-salt-added garlic and oregano-infused tomatoes)
2 tablespoons olive oil
1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
3 garlic cloves, peeled and finely minced
one 14-ounce can low-sodium vegetable stock
1 cup Silk Unsweetened Cashewmilk (Silk Unsweetened Vanilla Almondmilk or another milk may be substituted)
2 tablespoons all-purpose flour
1 teaspoon pepper, or to taste
4 ounces mozzarella cheese, grated
4 ounces fontina cheese, grated
4 ounces parmesan cheese, grated
1 tablespoon fresh Italian flat-left parsley or fresh basil, finely minced for garnishing, optional
- Cook pasta according to package directions, drain, transfer to a large bowl, add the tomatoes, and stir to combine.
- Transfer pasta and tomatoes to a 3-quart baking dish sprayed with cooking spray (a 9×13-inch baking pan may be substituted); set aside.
- To a large saucepan, add the olive oil and heat over medium-high heat to warm.
- Add the onion and sauté for about 5 to 7 minutes, or until soft and lightly golden brown. Stir intermittently.
- Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
- Visit Three Cheese Baked Ziti @ averiecooks.com for full directions.