Once Upon a Chef · by Jennifer Segal★ 4.7 (111)
Baked Penne with Spinach, Ricotta & Fontina
NUTRITION · PER SERVING40M COOK
CAL 53%·PRO 76%
CARBS 103G39% OF CAL
4G FIBER0G ADDED7G INTRINSIC93G OTHER7G TOTAL SUGAR
FAT 58G49% OF CAL
36G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian pasta bake with spinach, ricotta, and creamy sauce baked until bubbly. All the richness of spinach and cheese cannelloni with less effort.
mainitalianpastacasserole⚙️ food processor🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Once Upon a Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb penne
- 1 (10 oz) package frozen spinach, thawed and squeezed dry
- 1/2 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
- 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
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
At a glance
PER SERVING · TIME 40M
CAL 53%·PRO 76%
CARBS 103G39% OF CAL
4G FIBER0G ADDED7G INTRINSIC93G OTHER7G TOTAL SUGAR
FAT 58G49% OF CAL
36G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1401mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 590mg
- Calcium
- 785mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1401MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.