From Once Upon a Chef
Baked Penne with Spinach, Ricotta & Fontina
- Time
- 40 min
- Makes
- 4
- Ingredients
- 12
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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 garlic cloves, roughly chopped
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
Nutrition · per serving
- Calories
- 692 kcal
- Fat
- 34 g
- Fiber
- 4 g
- Sugar
- 7 g
- Sodium
- 956 mg
- Protein
- 31 g
- Cholesterol
- 112 mg
- Carbohydrate
- 65 g
- Saturated fat
- 20 g
As published by Once Upon a Chef.
The method
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