Creamy four-cheese penne

Warm, creamy and hearty, this tasty four-cheese penne dish is the ultimate comfort food, perfect for a family dinner on a cooler evening.

  • 35 mins cooking
  • Serves 6
  • Print


Creamy four-cheese penne
  • 500 gram penne rigate
  • 1 1/2 cup (375ml) cream
  • 100 gram gorgonzola dolce, crumbled
  • 100 gram fontina, chopped into 1cm cubes
  • 100 gram provolone, chopped into 1cm cubes
  • 2 cup (200g) grated parmesan cheese
  • 1/3 cup chopped fresh parsley
  • 3 cup (125g) baby spinach leaves


Creamy four-cheese penne
  • 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.

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