Baked Capellini with Chicken and Four Cheeses

An elevated version of baked pasta with four cheeses that incorporates pre-cooked chicken and lots of veggies. It's a little gloppy and certainly not low-cal, but delicious enough to go back for seconds.

Whenever I see a recipe that calls for four cheeses, I always interpret that as meaning "whatever cheeses I have in my cheese drawer." After all the cheeses melt together, I can't ever detect the distinct flavors, so it seems like two cheeses are as good as four. This time, I used fontina, provolone and asiago.