Chic comfort

4. Bring a large pot of water to a boil and salt lightly. Drop in the penne and cook until al dente, about 8 minutes. (It should be slightly undercooked to allow for baking time.) Drain the penne and place in a large bowl. Pour the sauce over and toss in the cheeses (reserve a handful of Parmesan). Season to taste with salt and pepper.

5. Pour the mixture into the baking dish, making sure to include all of the sauce. Sprinkle with the garlic bread crumbs and remaining Parmesan and bake until golden and bubbling, about 40 minutes.

Note: As an alternative to the peperoncino penne, use regular penne and 1/4 teaspoon chili powder whisked into the roux with milk.

To make the bread crumbs, preheat the oven to 325. Cut day-old sourdough bread into thin slices and place on a baking sheet; brush with garlic infused oil. Bake until golden and very crisp, about 15 minutes. Allow to cool. Break up the bread with your hands and pulse in a food processor, leaving the texture a little coarse.

Per serving (based on 8): 408 calories, 20 grams protein, 36 grams carbohydrates, 10 grams sugar, 21 grams fat, 59 milligrams cholesterol, 425 milligrams sodium, 2 grams dietary fiber.