You won't meet a speedier baked pasta, not one that's this good. The recipe as written is genius, but even more genius is the fact that the technique can be reapplied in countless ways. Al Forno is always cycling in seasonal variations: thinly sliced asparagus and lemon zest, radicchio and shiitake, pumpkin and pancetta (the last of which Merrill reverse engineered and posted on FOOD52 back in 2010 -- go save her recipe now to try next fall). You also don't need to go out and buy five different hunks of cheese. This technique can work with whatever forgotten ends you have lying in the cheese drawer. Adapted very slightly from <a title="Amazon: Cucina Simpatica" href="http://www.amazon.com/Cucina-Simpatica-Robust-Trattoria-Cooking/dp/0060161191?tag=food52-20" target="_blank"><strong>Cucina Simpatica: Robust Trattoria Cooking</strong></a> by Johanne Killeen &amp; George Germon (Harper Collins, 1991)

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