Penne with four cheeses | allconsuming
Make this now. No really. You must. Go. Penne with four cheesesThe Australian Women’s Weekly, August 2010 500g penne 375ml pouring cream 200g grated parmesan 100g fontina*, cut into 1cm cubes 100g provelone, cut into 1cm cubes 100g gorgonzola, crumbled 3 cups baby spinach leaves 1/3 cup fresh parsley** Preheat oven to 220C*** and cook … Continue reading "Penne with four cheeses"