This easy vegetarian pasta bake gives you all the flavor of classic spinach and cheese cannelloni without the fuss.
This vegetarian pasta bake is a quick and easy riff on classic spinach and ricotta cannelloni. Instead of stuffing traditional pasta shells, I toss penne pasta in a creamy sauce made with spinach, basil, and ricotta. After topping the dish with two flavorful cheeses, I bake it until golden and bubbly. To ensure a smooth and creamy texture, I add mascarpone (or cream cheese) to the sauce, which eliminates any potential graininess that can sometimes occur with ricotta-based sauces. While the pasta bakes, I usually toss a big salad to complete the meal.
You’ll need to make Baked penne with spinach, ricotta & fontina
How to make Baked penne with spinach, ricotta & fontina
To begin, bring a large pot of salted water to a boil and add the penne. Cook until al dente, about 9 minutes. The pasta will continue to cook in the oven, so you want it a bit underdone.
Drain the pasta, then place it back in the pan and set aside.
Meanwhile, drain the spinach and squeeze as dry as possible. In the bowl of a food processor fitted with the steel blade, combine the dry spinach, basil, ricotta, mascarpone (or cream cheese), half-and-half cream, 1 cup fontina, 3 tablespoons Parmigiano Reggiano, salt, pepper, and nutmeg.
Process until puréed.
Add the spinach mixture to the pasta.
Stir to combine.
Transfer to a baking dish.
Top with the remaining fontina and Pecorino Romano cheese.
Bake until the pasta is bubbling and the top is golden in spots, about 20 minutes. Let cool for a few minutes, then serve.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Baked Penne with Spinach, Ricotta & Fontina.