Penne With Spinach And Three Cheeses Recipes

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THREE-CHEESE CHICKEN PENNE PASTA BAKE



Three-Cheese Chicken Penne Pasta Bake image

Chunks of chicken in a creamy tomato sauce with basil and fresh spinach are baked with multi-grain penne pasta and topped with cheese.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 43m

Yield 4

Number Of Ingredients 9

1 ½ cups multi-grain penne pasta, uncooked
1 (9 ounce) bag fresh spinach leaves
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon dried basil leaves
1 (14.5 ounce) can diced tomatoes, drained
1 (14 ounce) jar spaghetti sauce
2 ounces PHILADELPHIA Neufchatel cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 tablespoons KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375 degrees F.
  • Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
  • Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasionally. Stir in Neufchatel.
  • Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
  • Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Nutrition Facts : Calories 467.7 calories, Carbohydrate 39 g, Cholesterol 89.2 mg, Fat 14.8 g, Fiber 6.9 g, Protein 43.1 g, SaturatedFat 7.1 g, Sodium 1004 mg, Sugar 11.9 g

BAKED PENNE WITH SPINACH, RICOTTA & FONTINA



Baked Penne with Spinach, Ricotta & Fontina image

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

1 pound penne
1 (10-oz) package frozen spinach, thawed and squeezed dry
½ cup packed basil leaves, roughly chopped
1 cup whole milk ricotta cheese
4 oz cream cheese
2 cups half-and-half
6 oz (2 cups) grated fontina, divided
5 tablespoons finely grated Parmigiano Reggiano, divided
2 garlic cloves, roughly chopped
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg

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

CHEESY SPINACH BAKED PENNE



Cheesy Spinach Baked Penne image

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

Nonstick cooking spray
Kosher salt
One 12-ounce box fiber-and-calcium-enriched penne
1 tablespoon olive oil
1/2 teaspoon fennel seeds, crushed
3 cloves garlic, thinly sliced
One 28-ounce can no-salt-added crushed tomatoes
1 sprig fresh basil plus 1/2 cup leaves, torn, for garnish
Freshly ground black pepper
One 8-ounce block part-skim mozzarella (half grated, half cubed)
One 16-ounce container 1-percent cottage cheese
1/4 cup grated Parmesan
One 10-ounce block frozen chopped spinach, thawed and squeezed dry

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.

GIADA DE LAURENTIIS'S PENNE WITH SPINACH SAUCE



Giada De Laurentiis's Penne With Spinach Sauce image

Make and share this Giada De Laurentiis's Penne With Spinach Sauce recipe from Food.com.

Provided by Kerry Ciulla

Categories     Penne

Time 27m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb whole wheat penne or 1 lb multi-grain penne
3 garlic cloves
2 ounces goat cheese
1 ounce reduced-fat cream cheese
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated parmesan cheese

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 326.2, Fat 5.3, SaturatedFat 3, Cholesterol 11.6, Sodium 407.7, Carbohydrate 59.3, Fiber 7, Sugar 0.4, Protein 15.2

PENNE WITH SPINACH SAUCE



Penne with Spinach Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 27m

Yield 6 servings

Number Of Ingredients 8

1 pound whole wheat or multi grain penne
3 garlic cloves
2 ounces goat cheese
1 ounce reduced fat cream cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated Parmesan

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

CHICKEN, SPINACH, AND CHEESE PASTA BAKE



Chicken, Spinach, and Cheese Pasta Bake image

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

1 (8 ounce) package penne pasta
1 teaspoon olive oil
1 onion, chopped
3 cups chopped cooked chicken
1 (14 ounce) can Italian-style diced tomatoes
1 (10 ounce) package spinach
1 (8 ounce) package cream cheese, softened
1 ½ cups shredded mozzarella cheese

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 WITH THREE CHEESES



Baked Penne with Three Cheeses image

I don't believe in serving kids macaroni and cheese every day. It should be treated as an indulgence, because that's what it is. This is my version of the classic macaroni and cheese Xea's grandmother makes. Older kids can easily make this by themselves. Add a big green salad and they can have dinner ready before you get home from work!

Provided by Antonia Lofaso

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1 pound penne rigate pasta
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
3 cups heavy cream
1/4 teaspoon freshly grated nutmeg
1 tablespoon seasoned salt, such as Lawry's
1 teaspoon freshly ground black pepper
1/2 pound shredded whole-milk mozzarella cheese
1/2 pound shredded Cheddar cheese
1/2 cup shredded Parmigiano-Reggiano cheese
1/2 cup dried breadcrumbs (preferably panko)

Steps:

  • Preheat the oven to 350 degrees F.
  • Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
  • In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
  • Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
  • Pour the sauce over the pasta and top with the breadcrumbs.
  • Bake for about 40 minutes, until the top turns a golden brown.

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