Four-cheese pasta bake
Four-cheese pasta bake recipe from Women's Weekly Food magazine – a quick and easy dinner idea that serves 6. Perfect for a tasty weeknight meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Oven
- Stove
- Saucepan
- Baking dish
- Mixing bowl
- Colander
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Serving bowl
- Serving platter
Ingredients
- 500 grams penne
- 4 green onions, finely chopped
- 1/2 cup (75 grams) drained semi-dried tomatoes, coarsely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1/4 cup coarsely chopped fresh basil
- 1/2 loaf turkish bread, diced into 1cm pieces
- Four-cheese sauce
- 50 grams butter
- 1/3 cup (50 grams) plain flour
- 1 litre (4 cups) milk
- 1/3 cup (35 grams) finely grated fontina cheese
- 3/4 cup (75 grams) finely grated mozzarella cheese
- 3/4 cup (60 grams) finely grated parmesan cheese
- 100 grams gorgonzola cheese, crumbled
- Parmesan and baby spinach salad
- 100 grams baby spinach leaves
- 50 grams shaved parmesan cheese
- 1 tablespoon toasted pine nuts
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
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