Chicken Parmesan Casserole

Heat the oven to 350˚F.

Bring a large pot of water to a boil and add the salt. Add the penne and cook, stirring occasionally, until tender but still firm to the bite. Drain the penne in a colander and put in a mixing bowl. Add the chicken pieces, pasta sauce, Parmigiano-Reggiano, and Fontina and stir well to combine. Pour the mixture into a 9-by-13-inch baking dish. Cover with aluminum foil and bake for 35 minutes. Remove the foil and sprinkle the mozzarella evenly on top. Bake until heated through and the cheeses are melted, about 25 minutes. Let sit for 5 to 10 minutes, then sprinkle with the basil before serving.