Baked Penne with Spinach, Ricotta & Fontina is an irresistibly cheesy, heartwarming pasta bake that brings together tender penne, creamy ricotta, melted Fontina, and vibrant spinach, all swirled with savory marinara. It’s a dinner you’ll crave on chilly weeknights, a vegetarian main with a golden, bubbly top and layers of flavor in every bite. Whether you’re hosting friends or cozying up with family, this dish guarantees comfort and plenty of requests for seconds!
Ingredients You’ll Need
This recipe shines because each ingredient has a starring role—you don’t need a long list to build bold flavors and gorgeous texture. From the freshness of spinach to gooey, nutty Fontina, every addition makes Baked Penne with Spinach, Ricotta & Fontina a total crowd-pleaser.
- 12 ounces penne pasta: Choose penne for its ability to hold onto creamy sauces and create that perfect bite.
- 1 tablespoon olive oil: A drizzle helps mellow the garlic and adds a lush backdrop to the spinach.
- 2 garlic cloves, minced: Sautéed garlic creates depth and a whisper of aromatics without overpowering.
- 5 cups fresh baby spinach: Use fresh for the best flavor and a pop of green; it wilts down to a silky finish.
- 1 cup ricotta cheese: Ricotta brings irresistible creaminess—whole milk ricotta is especially rich and satisfying.
- 1/2 cup grated Parmesan cheese: Nutty and slightly salty, it sharpens the filling and adds a golden touch.
- 1 large egg: This binds the creamy filling together so every bite is silky, not runny.
- 1/2 teaspoon salt: A must for seasoning every layer without overwhelming the delicate cheeses.
- 1/4 teaspoon black pepper: Just enough kick to balance all the creaminess.
- 2 cups marinara sauce: Lush and lively, the sauce ties everything together—use your favorite store-bought or homemade.
- 1 1/2 cups shredded Fontina cheese: Fontina melts like a dream for that coveted bubbly, golden cheese top—don’t skip it!
How to Make Baked Penne with Spinach, Ricotta & Fontina
Step 1: Prep and Cook the Pasta
First things first, get your oven cranked up to 375°F (190°C) so it’s ready for action. Boil the penne in a big pot of salted water and cook just until al dente. Think firm but tender—this prevents the pasta from getting mushy in the oven. Drain well and set it aside while you prepare the rest.
Step 2: Sauté Garlic and Spinach
Grab your largest skillet and warm the olive oil over medium heat. Toss in the minced garlic and let it sizzle for 30 seconds, just until fragrant (your kitchen will already start to smell amazing). Add in all that fresh baby spinach; it’ll look like a lot but will wilt down fast, becoming intensely green and tender in just 2 or 3 minutes. Turn off the heat and let the mixture cool slightly.
Step 3: Mix the Creamy Filling
In a big mixing bowl, combine the ricotta, grated Parmesan, egg, salt, and pepper. Give this a good stir until everything is smooth. Gently fold in the sautéed spinach and cooked penne. You’re looking for an even distribution so there’s a little bit of everything in every forkful.
Step 4: Assemble the Baked Penne with Spinach, Ricotta & Fontina
In a 9×13-inch baking dish, spread half of the marinara sauce over the bottom—this stops sticking and infuses the pasta with saucy goodness. Pile in your pasta and ricotta mixture, smoothing it out. Spoon the rest of the marinara on top, spreading it to the edges. Sprinkle the Fontina cheese in a thick, even layer over everything. Soon, you’ll have that gorgeous cheesy crust!
Step 5: Bake to Golden Perfection
Slide the dish into your preheated oven and bake for 25 to 30 minutes. You’re aiming for bubbling edges and a golden, slightly crispy cheese top. Rest the Baked Penne with Spinach, Ricotta & Fontina for a few minutes before serving—this keeps slices neat and lets the flavors settle into harmony.
How to Serve Baked Penne with Spinach, Ricotta & Fontina
Garnishes
Give your Baked Penne with Spinach, Ricotta & Fontina an Italian restaurant flourish with a sprinkle of fresh basil, flat-leaf parsley, or even extra Parmesan. A little chopped sun-dried tomato or chili flakes can add a pop of color and just the right kick.
Side Dishes
This pasta bake is already a star but loves good company! Serve with warm, crusty garlic bread to soak up every last bit of marinara. A crisp green salad tossed in lemony vinaigrette provides a refreshing counterpoint to all that creamy, melted cheese.
Creative Ways to Present
For an elevated touch, portion the Baked Penne with Spinach, Ricotta & Fontina into mini cast iron skillets or ramekins—perfect for dinner parties and everyone gets their golden corner. Or, try layering extra roasted veggies like zucchini or bell peppers between the pasta for a colorful, make-it-your-own twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooled portions in a tightly covered container in the refrigerator. Baked Penne with Spinach, Ricotta & Fontina keeps well for up to 3 days, and the flavors just keep developing.
Freezing
Want to freeze for a future easy dinner? Assemble the entire dish right up to the baking step, cover tightly with foil, and freeze. When ready to enjoy, thaw overnight in the fridge and bake as directed. It’s the ultimate meal prep magic trick!
Reheating
To reheat, spoon single servings into a microwave-safe dish, cover, and warm until hot. For larger portions, pop the whole baking dish (covered with foil) into a 350°F oven until heated through. If the top looks dry, a splash of marinara does wonders to revive things.
FAQs
Can I add meat to Baked Penne with Spinach, Ricotta & Fontina?
Absolutely! For extra heartiness, stir in cooked crumbled Italian sausage or diced grilled chicken along with the pasta and ricotta mixture. It’s a fantastic way to satisfy bigger appetites.
What’s the best substitute for Fontina cheese?
If Fontina isn’t available, mozzarella is an easy swap—choose whole milk for the best stretch factor. For a little more flavor, try Gruyère or provolone; both melt beautifully as well.
Can I use frozen spinach?
Yes, just thaw and squeeze it very well to remove excess water. Use about 10 ounces frozen spinach to substitute for the fresh and stir it right into the ricotta mixture as directed.
Is Baked Penne with Spinach, Ricotta & Fontina gluten free?
It isn’t by default, but you can easily make it gluten free by using your favorite gluten-free penne. Be sure to check your marinara sauce and cheeses as well, just in case!
Can I prep Baked Penne with Spinach, Ricotta & Fontina ahead of time?
Certainly! Assemble the casserole up to a day in advance, then cover and refrigerate. When ready to bake, add an extra few minutes to the baking time if starting from cold. It’s perfect for entertaining or busy weekdays.
Final Thoughts
If you’re looking for a dish that’s comforting, simple, and loaded with flavor, Baked Penne with Spinach, Ricotta & Fontina is your new go-to. Whether it’s a weeknight treat or a main for your next dinner gathering, every serving delivers cheesy, veggie-packed joy. Invite loved ones to the table and let the oven do the rest—this one’s destined to be on repeat!
Print
Baked Penne with Spinach, Ricotta & Fontina Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in this comforting and flavorful Baked Penne with Spinach, Ricotta & Fontina. A delicious vegetarian pasta bake that’s perfect for a cozy family dinner or entertaining guests.
Ingredients
Penne Pasta:
- 12 ounces penne pasta
Spinach Mixture:
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 5 cups fresh baby spinach
Cheese Mixture:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Others:
- 2 cups marinara sauce
- 1 1/2 cups shredded Fontina cheese
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the pasta: Cook the penne pasta until al dente, then drain and set aside.
- Sauté spinach: In a skillet, sauté garlic in olive oil, then add and wilt the spinach.
- Mix cheeses: Combine ricotta, Parmesan, egg, salt, and pepper. Add in spinach and pasta.
- Layer and bake: Spread marinara in a baking dish, top with pasta mixture, remaining sauce, and Fontina. Bake until golden.
- Rest and serve: Let the dish rest before serving.
Notes
- Add cooked crumbled Italian sausage or grilled chicken for extra protein.
- Substitute mozzarella for Fontina if you prefer a milder cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 80mg
