Baked Penne with Spinach, Ricotta & Fontina

Name: Baked Penne with Spinach, Ricotta & Fontina
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
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 g arlic cloves, roughly chopped; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground nutmeg

This easy vegetarian pasta bake gives you all the flavor of classic spinach and cheese cannelloni without the fuss.

⏱️ 40 menit 🔪 Persiapan: 10 menit 🔥 Masak: 30 menit 📊 Sedang 👁️ 3 dilihat

👨‍🍳 Mulai Masak

Baked Penne with Spinach, Ricotta & Fontina

Foto: Once Upon a Chef

Bahan-bahan

4 porsi

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 g arlic cloves, roughly chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg

Langkah-langkah

Preheat the oven to 425°F (220°C) and set an oven rack in the middle position. Lightly oil a 9 x 13-inch (23 x 33-cm) baking dish.
Cook the penne in boiling salted water until al dente, about 9 minutes. (It will cook more in the oven, so you don’t want it completely cooked.) Drain and rinse under cold water, then place the pasta back in the pan and set aside.
In the bowl of a food processor fitted with the steel blade, combine the spinach, basil, ricotta, mascarpone (or cream cheese), half-and-half, 1 cup (120 g) of the fontina (or mozzarella), 3 tablespoons of the Pecorino Romano (or Parmigiano Reggiano), garlic, salt, pepper, and nutmeg. Process until puréed.
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. Bake until the pasta is bubbling and the top is golden in spots, about 20 minutes. Let cool for a few minutes, then serve.