Baked Penne with Spinach, Ricotta and Fontina Recipe

Baked Penne with Spinach, Ricotta and Fontina Recipe

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.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Bake for about 20 minutes, until the pasta is bubbling and the top is golden in spots. Let cool for a few minutes.

  6. Serve warm, and enjoy!


  • 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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