Directions 12 steps | 105 Minutes
In a stockpot over medium heat, add the salted water. As the water heats to a boil, prepare the tomato sauce. In a small saucepan over medium heat, add the olive oil, garlic, shallots and onions. Cook until softened.
Stir in the cherry and Roma tomatoes and turn the heat up to high.
Stir in the red wine, balsamic vinegar and salt. Cook until thoroughly warm. Season to taste and set the sauce aside.
When the water comes to a boil, cook the ziti to al dente according to the package’s instructions. Drain the ziti and transfer to a 9x13-inch baking dish and set aside. Preheat the oven to 425°F.
Prepare the alfredo sauce. In a large saucepan, make a roux by combining the flour and butter over medium heat and stirring regularly until it forms a paste. Cook for about 3 minutes, until the starchy taste is gone.
Add the chicken stock slowly, one large splash at a time, and stir constantly.
Slowly add the milk and then the wine. Stir until well combined.
Slowly incorporate the Parmesan, fontina and mozzarella cheese into the sauce. Stir the sauce until it is smooth, and season to taste.
Pour both the marinara and alfredo sauce over the ziti, mixing them only lightly.
In a small bowl, mix the breadcrumbs, basil, Romano cheese, salt, and pepper, then sprinkle the mixture over the ziti and sauces.
Bake in the preheated oven for about 30-40 minutes, until thoroughly hot and bubbling.
Serve and enjoy!
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21 Sep 2022
This was a winner this past weekend with our weekly family get-together. The kids all loved it - and so did the adults!Reply to this comment