Description
This hearty Baked Spinach and Ricotta Pasta combines tender penne with a creamy ricotta and spinach mixture, layered with gooey melted Italian fontina and Parmesan cheese. Perfectly baked until golden and bubbling, this comforting casserole is ideal for a family dinner or a satisfying meal prep that serves eight.
Ingredients
Pasta and Vegetables
- 1 pound dried penne (or rigatoni, or ziti)
- 1 1/2 pounds baby spinach leaves
Cheese and Dairy
- 1 1/2 pounds whole milk ricotta cheese
- 1 cup half and half
- 2 cups shredded Italian fontina, divided
- 1 cup freshly grated Parmesan cheese, divided
Other Ingredients
- 4 eggs, lightly beaten
- 2 garlic cloves, pressed or finely minced
- 1/4 cup chopped fresh dill
- 3/4 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1 tablespoon butter
Instructions
- Cook the noodles and blanch the spinach: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook 1 pound of dried penne pasta until al dente. Using a slotted spoon, transfer the noodles to a strainer while reserving the cooking water in the pot. Return the water to boil and blanch 1 1/2 pounds of baby spinach leaves by briefly cooking them in the boiling water. Drain and squeeze out excess liquid from the spinach, then finely chop it and add it to the pasta.
- Prepare the ricotta mixture: In a large mixing bowl, combine 1 1/2 pounds of whole milk ricotta cheese with 4 lightly beaten eggs and 1 cup of half and half, stirring until the mixture is smooth. Add the cooked pasta and spinach, followed by 1 cup of shredded Italian fontina, 1/2 cup grated Parmesan cheese, 2 pressed garlic cloves, 1/4 cup chopped fresh dill, 3/4 teaspoon kosher salt, and 1/2 teaspoon red pepper flakes. Mix everything thoroughly until evenly combined.
- Bake and serve: Grease a 4-quart (9 x 13-inch) baking or casserole dish with 1 tablespoon of butter. Spoon the pasta and ricotta mixture into the dish, spreading it evenly. Sprinkle the remaining 1 cup of shredded fontina and 1/2 cup of Parmesan cheese over the top. Bake the casserole uncovered in the preheated oven for 30 minutes, or until the top is golden and bubbly. Remove from the oven and let it cool slightly before serving.
Notes
- Use rigatoni or ziti as alternatives if penne is unavailable.
- Blanching the spinach removes excess moisture, preventing the casserole from becoming watery.
- Fresh dill adds a bright, herbaceous flavor, but you can substitute with fresh parsley if desired.
- For a spicier dish, increase the red pepper flakes to taste.
- Allow the casserole to rest for 10 minutes after baking for easier serving and better flavor melding.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian