Baked Ziti and Cheese with Sweet Potatoes

It is definitely still winter outside and perfect weather for making all varieties of macaroni and cheese. This is a great comfort dish that uses sweet potatoes which can still be obtained locally at winter farmer's markets. The Fontina and Swiss cheese combination is creamy and delightful.

Baked Ziti and Cheese with Sweet Potatoes

2 cups Ziti

1 1/2 cups sweet potato peeled and cubed

3 Tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper

1 1/2 cups spinach

1 1/4 cups milk

1/2 cup cream

1 cup shredded Fontina cheese

4 wedges of Laughing cow Swiss cheese

1/4 cup shredded Parmesan

1/8 teaspoon nutmeg

2 Tablespoons butter 

2 Tablespoons flour

Preheat oven to 400 degrees. Cook pasta until al dente. Drain and set aside. Mix thyme with olive oil and 1/2 teaspoon salt. Toss in sweet potatoes, then spread onto cookies sheet and bake 20 minutes, stirring once. Chop spinach and saute in 1 tablespoon oil until slightly wilted.

Microwave milk mixed with cream until warm. Melt butter. Mix in flour and stir until thickened. Gradually add milk and whisk until it starts to thicken. Then add 1/2 of Fontina and Swiss cheese wedges. Mix cheese mixture with pasta. Add spinach. In greased large casserole dish add have of pasta mixture, then a layer of cheeses. Add remaining pasta and remaining cheese. Add additional cream if necessary.

Bake covered at 350 degrees for 25-30 minutes until bubbly.  Serves four.