I did a couple of substitutions:1) I used Rotini as I didn't have any Penne and the lines at the store were far too long (but I tried to get the right thing).
2) I cannot have hot/spicy things so I used Smoked Keilbasa.
I also added roasted garlic, regular garlic, the grape tomatoes sliced in half and black olives. I had doubled the recipe and only had a 1/2 LB of Fontina (I actually had it at home, forgot I bought it at Safeway last time I was there--it's the Gouda I can't seem to locate) so I used 1/2 pound of Monterey Jack I had and mixed the 2.
All of my photos didn't turn out but here is what I do have:
Ingredients (I forgot to put the garlics and olives in the pic)
Cooking meat and pasta
In casserole dish before cheese, isn't it pretty? 
After cheese was added
I didn't get pics of "out of the oven" or plated as I had called my brother to see what time he wanted to eat and he and his lady friend were walking to Tony Roma's. They said they would come back and they did, so once I pulled it out we started to eat right away. I paired it with garlic/Parmesian cheese french bread.
My brother isn't really a vegatable kind of guy but he loved it. His friend also asked for the recipe and said she would add capers.
I have 1/2 left over and am going to share it with my visiting Canadian friends. I had some for lunch today and it was marvelous.
I just want to know if this would freeze well?
Agman made me pretty 2011
Thank you all for getting me into the kitchen again--it's been years and I had excellent reasons for hating cooking. Still love baking more but this dish was so wonderful, I'd do it again.
