We found this recipe in a recent copy of The Dallas Morning News. All of the peeling, slicing, and shredding involved took a bit more time and effort than my family had expected but the final meal was one that everyone liked and there were plenty of leftovers to use for easy meals in the next couple of days.
We used whole wheat penne and fresh veggies. The only change we made to the recipe was to use Italian Asiago shredded cheese instead of Taggelio or fontina cheese (which I could not find at the store).
Scroll down to the third recipe on The Dallas Morning News website here to try this dish at home.