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Baked Penne with Spinach, Ricotta & Fontina Recipe

Baked Penne with Spinach, Ricotta & Fontina Recipe


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4.8 from 10 reviews

  • Author: Emma
  • 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

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

  1. Preheat the oven: Preheat the oven to 375°F (190°C).
  2. Cook the pasta: Cook the penne pasta until al dente, then drain and set aside.
  3. Sauté spinach: In a skillet, sauté garlic in olive oil, then add and wilt the spinach.
  4. Mix cheeses: Combine ricotta, Parmesan, egg, salt, and pepper. Add in spinach and pasta.
  5. Layer and bake: Spread marinara in a baking dish, top with pasta mixture, remaining sauce, and Fontina. Bake until golden.
  6. 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