How to make it

  • Preheat oven to 375 degrees.
  • Boil salted water in a pot to cook the penne.
  • Cook the Penne until just al dente and drain. (Since you'll be baking these, don't over-cook them on the stove.)
  • In a mixing bowl, combine alfredo sauce and chicken broth.
  • Lightly oil a large baking dish.
  • Put in a layer of penne in the baking dish, and then spread a layer of each veggie on top of the pasta.
  • Lightly sprinkle on Fontina cheese, and then generously cover with parmesean cheese and fresh black pepper.
  • Repeat step #7 until you fill the baking dish.
  • Pour alfredo/chicken broth mixture over the pasta.
  • (Depending on how deep your dish is, you might need to add the 3rd can of chicken broth.)
  • Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes at 400 degrees.
  • Let cool for 10-15 minutes, and then enjoy!

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