4 oz. Pancetta, cut into small dice
¾ cup Asiago cheese, freshly grated, plus more for the top
¾ cup Cheddar cheese, freshly grated, plus more for the top
¾ cup Fontina cheese, freshly grated, plus more for the top
¾ cup Parmigiano Reggiano, freshly grated, plus more for the top
Salt and freshly ground black pepper
1 pound penne
1/2 cup flat-leaf parsley, chopped
1 Jar Monte Bene Vodka Pasta Sauce
Preheat oven to 375 degrees F.
Boil water in large pot and salt. Cook penne until almost al dente.
Meanwhile, heat the oil in a large sauté pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.
Warm Vodka Sauce in saucepan. Remove from the heat and add the cheese until completely melted, season with salt and pepper.
Place the cooked penne in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to a casserole dish.
Combine additional fontina, cheddar, asiago, and parmesan in a bowl and sprinkle evenly over the top of the penne.
Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes.