Gratin Of Penne with Spinach & Tomatoes - Ainsley Harriott

Ingredients

• 275 g (10 oz) penne pasta
• 450 ml (12 fl oz) cheese sauce
• 4 tablespoons single cream or crème fraîche
• a knob of butter, plus extra for greasing
• 225 g (8 oz) baby leaf spinach
• 2 plum tomatoes, peeled, seeded and cut into strips
• 4 tablespoons freshly grated Parmesan cheese
• 2 tablespoons dried white breadcrumbs, from a packet
• salt and freshly ground black pepper
• mixed green salad, lightly dressed, to serve