Creamy Baked Penne with Chicken, Spinach, and Fontina
- Level: Easy
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 905
- Total Fat
- 45
- Saturated Fat
- 23
- Carbohydrates
- 78
- Dietary Fiber
- 8
- Sugar
- 13
- Protein
- 49
- Cholesterol
- 155
- Sodium
- 1239
- Total: 1 hr 5 min
- Active: 15 min
Ingredients
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
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.