Four-cheese pasta bake | Women's Weekly Food

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