FOUR CHEESES AL FORNO

QUICK COOK - SERVES 4

1 lb (500g) dried pasta
5 tbsp (75g) butter
2oz (60g) gruyere, cut into 1/2in (1cm) cubes
2oz (60g) fontina, cut into 1/2in (1cm) cubes
3 1/2oz (lOOg) mozzarella, cut into 1/2in (1cm) cubes
6 tbsp freshly grated parmesan pinch cayenne pepper
additional freshly grated parmesan to top
1 tbsp dried breadcrumbs

Preheat oven to 400°F (200°C).
Cook pasta in a large pot of boiling, salted water, until just firm to the bite. Drain, reserving 1/2 cup pasta water. Return pasta with butter to warm pasta pot and stir to coat. Add gruyere, fontina, mozzarella, parmesan, and cayenne. Mix thoroughly until the cheese is melting but not completely melted. Sprinkle with 1 tbsp additional parmesan and breadcrumbs. Place in a buttered 12in x 8in x 3in (30cm x 20cm x 5cm) oven-proof dish. Bake until just golden and crusty, 10-15 minutes. Leave to stand for 5 minutes before serving.

WHICH PASTA?

Medium tubes or shapes - penne, macaroni, fusilli, conchiglie.

THINK AHEAD

Assemble up to 1 day in advance. Cover, unbaked and refrigerate. Allow an extra 5 minutes in the oven when cooking from cold.