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
Scale
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
