1.Preheat 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 pasta to pan.
3.Meanwhile, heat cream in a medium saucepan until hot (do not boil). Remove from heat, add gorgonzola, fontina, provolone and half the parmesan. Stir until cheeses have melted. Season with salt, if needed, and freshly ground black pepper.
4.Pour cheese sauce over pasta, stirring well to combine. Stir in parsley and spinach.
5.Transfer pasta to a large baking dish, then top with remaining parmesan. Bake pasta, 15 minutes, or until browned and crispy on top. Serve immediately.