This easy pasta bake is perfect for feeding a crowd.
Bring a large pot of water to a boil.
Add pasta and cook according to package directions; drain and transfer to a large heatproof mixing bowl.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
Place sun-dried tomatoes, tomato oil, shallots and garlic in a medium saucepan.
Cook over medium heat, stirring occasionally, until the shallots soften, about 3 minutes.
Add chicken; cook, stirring, until evenly coated and warmed through, about 2 minutes.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
Remove from heat; stir in 3/4 cup fontina.
Carefully pour the sun-dried tomato mixture over the cooked pasta; stir until fully combined.
Transfer to a 9-by-13-inch baking dish.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
Sprinkle evenly with Parmesan and the remaining 1/4 cup fontina.
Bake until the cheeses have melted and the pasta is warmed through, 8 to 10 minutes.
Sprinkle with crushed red pepper.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
Garnish with parsley, if desired.
To make ahead
Prepare through Step 4; cover and refrigerate for up to 1 day.
Remove from refrigerator while preheating oven; continue with Step 5.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
