1 jar (15 oz.) Classico® Roasted Red Pepper Alfredo Pasta Sauce
12 oz. penne or gemelli pasta
1 cup freshly shredded fontinella cheese*
1 cup shredded Asiago cheese
3/4 cup grated Parmesan cheese, divided
4 Roma tomatoes, sliced
1/4 cup seasoned dry breadcrumbs
1/2 cup chopped prosciutto
Preheat oven to 400°F. Cook pasta al dente according to package instructions and drain. Lightly coat 13x9 baking dish with nonstick cooking spray.
In a large bowl, mix together Pasta Sauce, Fontinella, Asiago, 1/2 cup of Parmesan cheese and cooked pasta. Transfer to baking dish and spread evenly. Arrange the tomato slices on top. In a small bowl, mix together the remaining 1/4 cup of Parmesan, breadcrumbs and prosciutto. Sprinkle on top of tomatoes.
Bake uncovered for 30 to 40 minutes, or until top is golden brown. Allow to rest for 5 minutes before serving.
If desired, substitute Fontinella cheese with sharp white cheddar cheese.
If desired, substitute Classico Roasted Red Pepper Alfredo Pasta Sauce with Classico Creamy Alfredo Pasta Sauce.