BAKED PENNE WITH SPINACH, RICOTTA & FONTINA
In this easy recipe, penne pasta is tossed in a creamy spinach and ricotta sauce, topped with cheese, and baked until golden brown.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield 4-6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°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, then place the cooked penne back in the pan and set aside.
- In the bowl of a food processor fitted with the steel blade, combine the spinach, basil, ricotta, cream cheese, half-and-half, 1 cup of the fontina, 3 tablespoons of the 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 Facts : Calories 692, Fat 34 g, Carbohydrate 65 g, Protein 31 g, SaturatedFat 20 g, Sugar 7 g, Fiber 4 g, Sodium 956 mg, Cholesterol 112 mg
PENNE WITH FIVE CHEESES
Steps:
- Preheat the oven to 500 degrees F.
- Bring 5 quarts of salted water to a boil in a stockpot.
- Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
- Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
- Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
PENNE AND SPINACH BAKE
This is a quick lowfat meatless dinner, easy because it uses items always on hand, and different because the sauce is milk rather than tomato based. Got this from my friend Diana and make it often. If I have time, I like to use fresh spinach, lightly steamed, and fresh Parmesan cheese.
Provided by LonghornMama
Categories Penne
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and set aside.
- Saute onion and garlic in 1 T butter until tender.
- Add flour and stir to coat onions.
- Add milk and cook over medium low until bubbly and slightly thickened.
- Remove from heat; add 1/4 c cheese and seasonings.
- Combine pasta, sauce, 1 c cheese, tomatoes and spinach in large bowl.
- Spoon into greased 13x9 baking dish.
- Combine bread crumbs, 2 T cheese and 1 T butter.
- Sprinkle over pasta.
- Bake at 350 degrees for 30 minutes.
PENNE AND SPINACH PASTA BAKE WITH BLUE CHEESE
Make and share this Penne and Spinach Pasta Bake With Blue Cheese recipe from Food.com.
Provided by Norahs Girl
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pan of salted water to the boil.
- Add pasta and cook for 10-12 minutes, adding the spinach to the pan for the last 3 minutes of cooking time.
- Drain well then tip the pasta and spinach into a shallow baking dish along with the crumbled blue cheese,pinch of chili flakes if using and seasoning to taste.
- Put spoonfuls of the mascarpone cheese all over the top of the pasta.
- Sprinkle with the parmesan then grill for 5 minutes until the mascarpone melts and the top turns a golden brown.
- Serve with grilled tomatoes and a green salad.
Nutrition Facts : Calories 420.5, Fat 10, SaturatedFat 5.4, Cholesterol 21.3, Sodium 429.2, Carbohydrate 70.3, Fiber 10.9, Sugar 0.6, Protein 15.2
PENNE WITH SPINACH SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
- Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
- Meanwhile, place the remaining spinach leaves in a large bowl.
- Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.
Nutrition Facts : Calories 320 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 425 milligrams, Carbohydrate 61 grams, Fiber 8 grams, Protein 15 grams, Sugar 0 grams
CHEESY SPINACH BAKED PENNE
Making homemade tomato sauce for this recipe really allows you to control what goes into it. Here, it's mixed up with chunks of mozzarella for extra bursts of cheesy goodness, along with cottage cheese for all the satisfying qualities of ricotta with only a fraction of the fat and calories.
Provided by Food Network Kitchen
Categories main-dish
Time 1h21m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Mist a 2 to 2 1/2-quart rectangular or oval baking dish with nonstick cooking spray.
- Bring a large pot of salted water to a boil. Add the penne and cook according to package directions for al dente.
- While the pasta cooks, heat the oil in a medium pot set over medium heat. Add the fennel seeds and garlic and cook until aromatic, about 2 minutes. Add the tomatoes, basil sprig, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer, lowering the heat if the sauce bubbles too vigorously, until the sauce has thickened slightly, the flavors have blended together and the raw tomato taste has cooked out, 10 to 15 minutes. Remove from the heat, discard the basil and season with additional salt and pepper. Pour over the cooked pasta and toss well to coat. Add the cubed mozzarella and transfer half the pasta to the prepared baking dish.
- Put the cottage cheese in the bowl of a food processor and process until smooth. Add the shredded mozzarella and Parmesan and pulse two to three times. Combine half the cottage cheese mixture with the spinach and mix to break up the spinach. Drop in spoonfuls over the pasta in the baking dish. Top the spinach layer with the rest of the pasta and then the remaining cottage cheese mixture.
- Bake until bubbly and golden brown on top, about 30 minutes. Let stand for 10 minutes, and then scatter the torn basil over the top.
BLUE CHEESE PASTA
A great pasta dish that uses up your Christmas storecupboard faves
Provided by Good Food team
Categories Dinner, Main course, Pasta, Snack, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.
Nutrition Facts : Calories 554 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.63 milligram of sodium
PASTA WITH SPINACH AND BLUE CHEESE
Provided by Mark Bittman
Categories dinner, weekday, pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Set large pot of water to boil, and add salt. Remove largest, thickest stems from spinach; roughly chop leaves and remaining stems. Wash thoroughly.
- When water comes to boil, add pasta and cook, stirring occasionally, until nearly tender. When just about done, add spinach. Stir. As soon as spinach wilts completely -- less than 30 seconds -- drain quickly.
- Immediately return pasta and spinach to pot, with butter and cheese, over low heat. Cook, stirring occasionally, until cheese and butter melt, all water is absorbed, and pasta is tender. Add salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 9 grams, Carbohydrate 90 grams, Fat 17 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 611 milligrams, Sugar 4 grams
CHEESE & SPINACH PENNE WITH WALNUT CRUMBLE
A twist on macaroni cheese, with added veg and a crunchy topping of bread and nuts - make in batches and freeze
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 11
Steps:
- If you are eating one of the pasta bakes now, heat oven to 190C/170C fan/ gas 5. Boil the pasta with the leeks for 10 mins, then drain.
- Meanwhile, put the butter, flour, mustard, nutmeg and milk in a large pan with some seasoning. Gently heat, stirring all the time, until bubbling and thickened, then cook for 2 mins more, stirring frequently. Remove from the heat and stir in two-thirds of the cheese. Toss the remaining cheese with the bread and walnuts.
- Cook the spinach in the microwave, or pour a kettle of boiling water over it to wilt, then squeeze out the excess water. Stir into the sauce with the pasta, leeks and some seasoning. If necessary, add a little extra milk to loosen. Divide between 2 ovenproof dishes and scatter the bread mixture on top. If eating straight away, bake for 40 mins until golden, or cool to freeze.
Nutrition Facts : Calories 656 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium
PORTOBELLO PENNE PASTA CASSEROLE
Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.
Provided by chmadden
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 32.1 g, Cholesterol 23 mg, Fat 21.3 g, Fiber 2.9 g, Protein 16 g, SaturatedFat 6.3 g, Sodium 811.1 mg, Sugar 4.6 g
CHICKEN, SPINACH, AND CHEESE PASTA BAKE
Pasta, chicken, spinach, and cheese baked to bubbly perfection.
Provided by jr911
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
- Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.
Nutrition Facts : Calories 544.2 calories, Carbohydrate 53.2 g, Cholesterol 85.3 mg, Fat 21.7 g, Fiber 6.4 g, Protein 34.2 g, SaturatedFat 10.2 g, Sodium 331.9 mg, Sugar 3.2 g
BAKED PENNE
This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
- Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
- Bake 20 min. or until heated through, uncovering after 15 min.
Nutrition Facts : Calories 397.2 calories, Carbohydrate 38.8 g, Cholesterol 64.2 mg, Fat 17.3 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 8 g, Sodium 922 mg, Sugar 11.3 g
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