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Baked Penne with Spinach, Ricotta & Fontina

Jennifer Segal
  • 40 minutes
  • Serves 4 to 6

INGREDIENTS

1/2 cup

Basil, packed leaves

2

Garlic cloves

1 10 ounce package

Spinach, frozen dry

1 lb

Penne

1/4 tsp

Black pepper, freshly ground

1/4 tsp

Nutmeg, ground

1 tsp

Salt

4 oz

Cream cheese

6 oz

Fontina, grated

2 cups

Half-and-half

5 tbsp

Parmigiano reggiano

1 cup

Whole milk ricotta cheese