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 1 pound penne 1 (10-oz) package frozen spinach, thawed and squeezed dry ½ 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 6 oz (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 ¼ teaspoon freshly ground black pepper ¼ teaspoon ground nutmeg 1 pound penne 1 (10-oz) package frozen spinach, thawed and squeezed dry ½ 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 6 oz (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 ¼ teaspoon freshly ground black pepper ¼ teaspoon ground nutmeg Instructions Preheat the oven to 425°F and set an oven rack in the middle position. Lightly oil a 9 x 13-inch ceramic 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 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. Preheat the oven to 425°F and set an oven rack in the middle position. Lightly oil a 9 x 13-inch ceramic 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 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 Information Powered by Per serving (6 servings) Calories: 692 Fat: 34 g Saturated fat: 20 g Carbohydrates: 65 g Sugar: 7 g Fiber: 4 g Protein: 31 g Sodium: 956 mg Cholesterol: 112 mg Per serving (6 servings) Calories: 692 Fat: 34 g Saturated fat: 20 g Carbohydrates: 65 g Sugar: 7 g Fiber: 4 g Protein: 31 g Sodium: 956 mg Cholesterol: 112 mg