Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Creamy Baked Penne with Chicken, Spinach, and Fontina
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- Level: Easy
- Total: 1 hr 5 min
- Active: 15 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 905
- Total Fat
- 45 g
- Saturated Fat
- 23 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 8 g
- Sugar
- 13 g
- Protein
- 49 g
- Cholesterol
- 155 mg
- Sodium
- 1239 mg
Fontina and heavy cream lend a richness to this baked penne with shredded rotisserie chicken and spinach.
- Level: Easy
- Total: 1 hr 5 min
- Active: 15 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 905
- Total Fat
- 45 g
- Saturated Fat
- 23 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 8 g
- Sugar
- 13 g
- Protein
- 49 g
- Cholesterol
- 155 mg
- Sodium
- 1239 mg
Ingredients
Directions
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy cream and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large bowl.
- Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
