Baked Penne With Fennel Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 medium onion, chopped

3 tablespoons extra-virgin olive oil, plus more for greasing

2 cups grated mozzarella cheese (about 8 ounces)

1 cup grated parmesan cheese (about 2 1/2 ounces)

1 fennel bulb, trimmed and thinly sliced

12 ounces penne

1 3/4 cups grated fontina cheese (about 6 ounces)

1/2 cup heavy cream

1 28-ounce can whole plum tomatoes

1/2 cup chopped fresh basil

1/2 pound pancetta, trimmed of excess fat and diced

Kosher salt

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