Creamy Baked Penne with Mozzarella, Ricotta, and Basil
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Ingredients & Equipment
What we send
- 3 ouncesbaby spinach
- 1/4 ouncebasil
- 1yellow onion
- 1 clovegarlic
- 1jar marinara sauce
- 8 ouncespenne pasta
- 1 containerheavy cream
- 1 ounceshredded mozzarella cheese
- 1/2 ouncegrated Parmesan cheese
- 4 ouncesricotta cheese
- 1aluminum tin
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 12" large high-sided pan
- baking sheet
Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse spinach and pat dry with paper towel. Rinse basil and roughly chop leaves, discarding stems. Peel onion, halve, and thinly slice. Mince garlic.
Heat ½ tablespoon olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add onion and garlic and cook, stirring, until softened, 3-4 minutes. Add marinara sauce, bring to a simmer, and cook until slightly thickened, 3-4 minutes.
While sauce simmers, season boiling water generously with salt. Stir in penne and cook until almost al dente, about 7 minutes (it will continue cooking in the oven). Then, drain and set aside.
While pasta cooks, stir ¼ cup heavy cream into sauce, still over medium-high heat, and cook until warmed through, about 1 minute more. Season with ½ teaspoon salt and pepper. Remove pan from heat.
Once cooked, stir penne into pan with sauce, still off heat, along with spinach. Reshape tin if bent, then pour in penne and spread in an even layer. Sprinkle over mozzarella and half of Parmesan. Dollop over half of ricotta (save remainder for a snack). Place tin on a baking sheet and bake until pasta is golden and bubbling, about 12 minutes.
Plate creamy baked penne
While penne bakes, use this downtime to catch up on dishes or pour a glass of something special. Divide creamy baked penne between serving bowls, garnish with basil and remaining Parmesan, and dig in!