Baked Penne with Spinach, Ricotta & Fontina
(TESTED & PERFECTED RECIPE) Penne pasta is tossed in a creamy spinach and ricotta sauce, topped with cheese, and baked until golden brown.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.onceuponachef.com.
Cooking tools:
- Food processor
- Grater
- Oven
- Stove
- Pot
- Colander
- Pan
- Baking dish
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 lb penne
- 1 (10 oz) package frozen spinach, thawed and squeezed dry
- 1/2 cup packed basil leaves, roughly chopped
- 1 cup whole milk ricotta cheese
- 4 oz (½ cup) mascarpone cheese (or cream cheese) ()
- 2 cups half-and-half
- 2 cups grated fontina or whole milk mozzarella, divided
- 5 tablespoons finely grated Pecorino Romano (or Parmigiano Reggiano), divided
- 2 garlic cloves, roughly chopped
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
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