Baked three cheese pasta

Preheat oven to moderate, 180°C/160°C fan-forced.

Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.

Meanwhile, heat cream and stock in a saucepan until hot. Remove pan from heat, add fontina, gorgonzola and half the parmesan; stir until melted. Add mustard and herbs; season to taste with freshly ground black pepper. Add salt, if necessary. Combine cream mixture with drained pasta.

Pour cheesy pasta mixture into 2.5-litre (10-cup) ovenproof dish. Top with remaining parmesan. Bake, uncovered, 20 minutes or until browned.