Baked Penne with Spinach, Ricotta & Fontina
This easy vegetarian pasta bake gives you all the flavor of classic spinach and cheese cannelloni without the fuss.
Ingredients
4 servings
Instructions
- 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.
Nutrition per serving
692kcal
💰 Cost Estimate
Total Ingredients
$2361.00
$2361.00
Per Serving
$590.00/serving
$590.00/serving
🏠 Savings
~$4722.00 vs buying!
~$4722.00 vs buying!
📋 Price Breakdown (58% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| penne | 1 lb | - |
| 1 | - | |
| packed basil leaves | 0.5 cup | $2252.00 |
| whole milk ricotta cheese | 1 cup | $25.00 |
| 4 oz | - | |
| half-and-half | 2 cups | - |
| grated fontina or whole milk mozzarella | 2 cups | $22.00 |
| finely grated Pecorino Romano | 5 tbsp | $30.00 |
| arlic cloves | - | - |
| salt | 1 tsp | $1.00 |
| freshly ground black pepper | 0.25 tsp | $6.00 |
| ground nutmeg | 0.25 tsp | $25.00 |
*Estimated market prices, may vary by region
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