Creamy Baked Penne with Chicken, Spinach, and Fontina

Fontina and heavy cream lend a richness to this baked penne with shredded rotisserie chicken and spinach.
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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 15 min
  • Yield: 6
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Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

4 garlic cloves, thinly sliced

One 28-ounce can crushed tomatoes

One 15-ounce can crushed tomatoes

1/4 cup heavy cream

1 cup fresh ricotta

1 pound dried penne

10 ounces frozen chopped spinach, thawed and squeezed dry

2 cups shredded rotisserie chicken, skin and bones discarded

3 cups shredded Italian fontina cheese

1 cup grated pecorino

1 tablespoon chopped fresh basil


  1. Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  2. 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.
  3. 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.
  4. 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.