Name: Creamy four-cheese penne
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 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

Ingredients

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

Method

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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