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Baked Penne with Spinach, Ricotta & Fontina

A comforting baked dish with creamy textures, vibrant spinach, and rich cheeses, perfect for family gatherings or cozy evenings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 475
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb penne The perfect pasta shape that holds onto the creamy sauce beautifully.
  • 1 10 oz package frozen spinach, thawed and squeezed dry Adds a lovely green hue and touch of nutrition.
  • 1/2 cup packed basil leaves, roughly chopped Elevates the flavor profile with its distinctive sweetness.
  • 1 cup whole milk ricotta cheese Brings a luscious richness to the dish.
  • 4 oz mascarpone cheese (or cream cheese) Adds a silky texture and decadent taste.
  • 2 cups half-and-half Creates a velvety sauce.
  • 2 cups grated fontina or whole milk mozzarella, divided Fontina offers a nutty flavor, while mozzarella adds gooey cheesiness.
  • 5 tablespoons finely grated Pecorino Romano (or Parmigiano Reggiano), divided Enhances the overall flavor.
  • 2 cloves garlic, roughly chopped Infuses the dish with aroma.
  • 1 teaspoon salt Essential for enhancing flavors.
  • 1/4 teaspoon freshly ground black pepper Adds a subtle heat.
  • 1/4 teaspoon ground nutmeg Brings an unexpected, delightful flavor.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and position an oven rack in the middle. Lightly oil a 9 x 13-inch (23 x 33-cm) ceramic baking dish to prevent sticking.
  2. Cook the penne in a pot of boiling salted water until al dente, about 9 minutes. Drain and rinse under cold water to halt the cooking process.
  3. In a food processor, combine the thawed spinach, chopped basil, ricotta cheese, mascarpone or cream cheese, half-and-half, 1 cup of fontina, 3 tablespoons of Pecorino Romano, garlic, salt, pepper, and nutmeg. Process until smooth and creamy.
  4. Add the spinach mixture to the penne in the pot and stir to coat everything evenly.
Baking
  1. Transfer the mixture into the prepared baking dish, spreading it evenly.
  2. Sprinkle the remaining fontina and Pecorino Romano on top. Bake for about 20 minutes, or until bubbling and golden.
  3. Allow to cool for a few minutes before serving.

Notes

For cheese variations, try using aged cheddar or gouda. You can also add cooked chicken or turkey for extra protein. Adding fresh herbs like thyme or oregano can enhance flavors.