Four-Cheese Baked Pasta with Sun-Dried Tomatoes | Food Stuff

Ingredients

• 1 1/2 cups grated asiago cheese (about 6 ounces)
• 1 28-ounce can whole plum tomatoes, crushed by hand
• 1 bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
• 4 ounces rosemary focaccia, toasted and cut into cubes (about 2 cups)
• 1/2 cup chopped fresh parsley
• 1 head garlic
• Kosher salt
• 2 tablespoons extra-virgin olive oil, plus more for the baking dish
• 1 onion, chopped
• 1/2 cup grated parmesan cheese (about 1 ounce)
• 1 pound part-skim mozzarella cheese, cubed
• 8 ounces part-skim ricotta cheese
• 1/2 teaspoon red pepper flakes
• 1 pound mezzi rigatoni
• 1/2 cup roughly chopped sun-dried tomatoes (not oil-packed)
• 2 tablespoons tomato paste