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Baked Ziti with Three Cheeses

2 tomatoes, quartered
1 yellow onion, quartered
3/4 cup/120 mL/4 fl oz olive oil
1 pound/500 g ziti or other pasta tubes
3 cloves garlic, chopped
2 shallots, chopped
1/3 pound/90 g mushrooms, sliced
1 cup/250 mL/8 fl oz dry white wine
2 cups/500 mL/16 fl oz heavy (double) cream
3 ounces/90 g Gorgonzola cheese, crumbled
2 ounces/60 g fontina cheese, grated
2 ounces/60 g Parmesan cheese, grated
salt and freshly ground black pepper, to taste

Preheat the oven to 425 degrees F/210 degrees C/gas mark 7. Place
the tomatoes and onion in a baking dish and toss with 1/2 cup/120
mL/4 fl oz of the olive oil. Roast until the tomatoes are blistered,
about 25 minutes. Remove the tomatoes, set aside, and continue
roasting the onion until tender, about 15 minutes more.

While the vegetables are roasting, bring 8 cups/2 L/64 fl oz salted
water to a boil in a large pot. Add the ziti and boil until al
dente, about 10 minutes. Drain and toss with 2 tablespoons of the
olive oil. Set aside in a large bowl.

In a large saucepan over high temperature, heat the remaining olive
oil. Add the garlic and shallots and saute' until they give off
their aroma, 2 or 3 minutes. Add the mushrooms and saute' until
tender, about 3 minutes. Add the wine and continue cooking over
high heat until half the liquid remains, about 4 minutes. Add the
cream and cook, stirring, until the mixture coats the back of a
wooden spoon, about 5 minutes. Whisk in the cheeses just until
blended. Set aside to cool.

When the onion has finished roasting, reduce the oven temperature
to 350 degrees F/175 degrees C/gas mark 4. Grease a baking dish
9 x 11 inches/23 x 28 cm.

Roughly chop the onion and tomatoes and toss with the ziti. Place
the ziti in the prepared baking dish. Pour the cooled sauce over
the pasta and bake for 25 to 30 minutes, until golden brown.

Allow the mixture to stand for 2 or 3 minutes before serving the
Baked Ziti family-style. Serves four.


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