Quattro Formaggi Pasta Bake

Serves 4-6

500g Rustichella casareccia
2 Tbsp extra virgin olive oil (EVO)
1 small bunch of oregano or marjoram
75g Parmigiano Reggiano grated, plus extra to sprinkle on top
75g fontina roughly cut into pieces
75g mascarpone
Sea salt and freshly ground black pepper
Spice Trader nutmeg to taste
125g buffalo mozzarella, torn into pieces

Preheat oven to 200˚C.

Cook pasta in plenty of salted water as per instructions on packet. Drain and set aside, reserving some of the cooking liquid.

Heat EVO in a large heavy-based casserole. Add the oregano or marjoram and fry for one minute until it starts to crisp up. Reduce the heat to medium. Add pasta to the casserole with a small amount of the cooking liquid, Parmigiano, fontina and mascarpone. Return to a medium heat and toss until most of the cheese has melted and a sauce is forming. Add more reserved cooking liquid if needed and season to taste. Put pasta mix into an ovenproof dish, grate over nutmeg, dot with mozzarella and sprinkle with extra Parmigiano.

Bake for 10 minutes or until golden brown.