24 ounces penne
4 (10 ounce) cans seasoned chicken broth
1/4 cup minced garlic
Olive oil for sautéing
12 ounces Genoa salami, finely chopped
12 ounces ham, finely chopped
1 pound provolone cheese
1 large jar olive salad, slightly drained
1 (4 ounce) can sliced black olives
12 ounces. Romano cheese, shredded
Boil pasta in chicken broth in large pan until al dente; drain.
Sauté garlic in olive oil in skillet.
Add sautéed garlic, salami, ham, provolone cheese, olive salad, black olives and Romano cheese to the pasta and mix well, adding more olive oil if needed.
Spoon into large baking pan.
Bake at 350 degrees F for 30 to 40 minutes or until all the cheese melts.
Serves 6 to 8.