How To Make Baked Penne with Spinach, Ricotta and Fontina
This loaded baked penne is packed with earthy spinach, four types of cheese, and minty basil, for a belly-filling and creamy pasta meal.
Serves:
Ingredients
- 1lbpenne
- 10ozfrozen spinach,thawed, squeezed dry
- ½cupbasil leaves,roughly chopped
- 1cupwhole milk ricotta cheese
- 4ozcream cheese
- 2cupshalf-and-half
- 6ozfontina,grated, divided
- 5tbspparmigiano reggiano,finely grated, divided
- 2garlic cloves,roughly chopped
- 1tspsalt
- ¼tspfreshly ground black pepper
- ¼tspground nutmeg
Instructions
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Preheat the oven to 450 degrees F and set an oven rack in the middle position. Lightly oil a 9×13-inch ceramic baking dish.
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Cook the penne in boiling salted water for about 9 minutes, until al dente. Drain, then place the cooked penne back in the pan and set aside.
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In the bowl of a food processor fitted with the steel blade, combine the spinach, basil, ricotta, cream cheese, half-and-half, 1 cup of the fontina, 3 tablespoons of the Parmigiano Reggiano, garlic, salt, pepper, and nutmeg. Process until puréed.
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Add the spinach mixture to the pasta and stir to combine. Transfer to the prepared baking dish. Top with the remaining fontina and Parmigiano Reggiano.
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Bake for about 20 minutes, until the pasta is bubbling and the top is golden in spots. Let cool for a few minutes.
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Serve warm, and enjoy!
Nutrition
- Calories: 697.74kcal
- Fat: 34.30g
- Saturated Fat: 20.41g
- Monounsaturated Fat: 9.10g
- Polyunsaturated Fat: 1.92g
- Carbohydrates: 67.87g
- Fiber: 4.90g
- Sugar: 7.07g
- Protein: 30.59g
- Cholesterol: 109.87mg
- Sodium: 765.88mg
- Calcium: 557.74mg
- Potassium: 744.98mg
- Iron: 3.75mg
- Vitamin A: 572.73µg
- Vitamin C: 18.70mg
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