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Baked Penne Rigate with Spinach

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Serves: 6

A cheesy, comforting one-dish meal.


  • 1 pound Rao’s Whole Wheat Homemade Penne Rigate
  • 1-24 oz. jar of Rao’s Marinara Sauce
  • 3 T. olive oil
  • 1-10 oz. package frozen spinach, thawed
  • 2 cups part-skim ricotta
  • ½ cup grated Parmesan
  • 2 cloves garlic, minced
  • ¼ t. grated nutmeg
  • ¾ t. salt
  • ¼ t. fresh ground black pepper
  • 6 oz. grated fontina cheese
  • ¾ cup shredded mozzarella

To Prepare

Heat oven to 425 f. Oil a 9x13 baking dish. In a large pot of boiling, salted water, cook the penne rigate for 15 minutes until al dente. Drain, place pasta in large mixing bowl and toss with 1 tablespoon of olive oil.

Squeeze all of the water out of thawed spinach. Add spinach to the bowl of pasta, along with the ricotta cheese, 3 T. Parmesan, garlic, nutmeg, salt and pepper and mix well. Stir in half of the grated fontina.

Cover the bottom of the prepared dish with marinara sauce. Top with half of the pasta mixture. Pour another thin layer of sauce over the pasta. Top with a layer of shredded mozzarella. Repeat with pasta, sauce and top with a final layer of shredded mozzarella, fontina and parmesan. Drizzle with 2 T. olive oil. Bake until the top is evenly brown, about 20 minutes.

To Serve

Pair with Vitiano Verdicchio Vermentino.

Eddie's Recipe Tip:

Mix in cooked sweet Italian sausage with the pasta cheese mixture, for a delicious twist.