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Creamy four-cheese penne

Creamy four-cheese penne

Serving size: Serves 4-6
Cuisine type: Italian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Pasta

Creamy four-cheese penne
INGREDIENTS

500g penne rigate (see Cook's Note)
11/2 cups (375ml) cream
100g gorgonzola dolce, crumbled
100g fontina, chopped into 1cm cubes
100g provolone, chopped into 1cm cubes
2 cups (200g) grated parmesan cheese
1⁄3 cup chopped fresh parsley
3 cups (125g) baby spinach leaves
METHOD

1. Preheat the oven to 220°C (200°C fan-forced).
2. Cook pasta in plenty of rapidly boiling, well-salted water until just al dente; drain. Return drained pasta to pan.
3. Meanwhile, heat the cream in a medium saucepan until hot (do not boil). Remove from heat, add the gorgonzola, fontina, provolone and half the parmesan. Stir
until the cheeses have melted. Season with salt, if needed, and freshly ground black pepper.
4. Pour the cheese sauce over the pasta, stirring well to combine. Stir in the parsley and spinach.
5. Transfer the pasta to a large baking dish, then top with remaining parmesan. Bake pasta for 15 minutes or until browned and crispy on top. Serve immediately.

Not suitable to freeze. Cheese sauce suitable to microwave.

COOK'S NOTES: You can purchase penne "rigate" (with ridges) or "lisce" (smooth). Sauces tend to stick to penne rigate slightly better, but which type you use is really just a personal preference. When making a pasta bake, take special care not to overcook the pasta at the boiling stage, as it will continue to cook and soften in the oven.

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