Ingredients: 1 pound box penne noodles; two 24 ounce jars tomato basil pasta sauce (reserving 1/4 cup) ; 1 cup shredded Stella Asiago Cheese; 1/2 cup shredded Stella Fontina cheese; 1/2 cup shredded Stella Parmesan cheese; 1 diced yellow onion; 2 cloves garlic, minced; 1/4 tsp. black pepper; 2 tablespoons Italian seasoning; one 5 ounce carton Greek yogurt; 2 tablespoons dried basil for garnish.
Directions: Preheat oven to 350 degrees. In a large stockpot over medium high heat, boil water for noodles. When water reaches a boil, cook noodles until just tender. Drain. Return to the pot. Add the sauces. Mix in the Greek yogurt. Add the diced onion and minced garlic. Add the black pepper and Italian seasoning. Mix to combine. Place 1/4 cup sauce in bottom of 13x9 rectangular pan. Add half the noodles. Sprinkle half the cheese on top. Add a second layer of noodles. Sprinkle the remaining cheeses on top. Garnish with basil. Bake uncovered for 25 minutes, or until cheese is melted on top.