Creamy Spinach & Ricotta Baked Penne

Ingredients

4 oz (4 oz.) cream cheese, softened

1 cup half and half

1 cup ricotta cheese

0.33 cup freshly grated Parmesan cheese, divided

1 tsp salt

0.50 tsp ground black pepper

0.25 tsp ground nutmeg

1 tbsp olive oil

1 shallots, chopped

8 oz crimini mushrooms, sliced

1 fresh baby spinach leaves, packed

1 cup mozzarella cheese, shredded

1 Creamette^® Thick and Hearty^™ Penne

Cooking Directions

Preheat oven to 400F. Cook pasta in salted water as directed on package in salted water until al dente; drain.

Meanwhile, whisk cream cheese, half & half, ricotta, 1/4 cup Parmesan, nutmeg, salt and pepper in medium bowl.

Heat oil in large skillet on medium heat; add shallots and mushrooms. Cook 6 to 8 minutes or until softened and liquid is mostly evaporated. Add spinach; cook 1 to 2 minutes or until wilted. Stir in cream cheese mixture and pasta.

Spoon mixture into greased 2 qt. baking dish. Top with mozzarella and remaining Parmesan. Bake 15 to 20 minutes or until browned and bubbly.

Tip: To soften cream cheese quickly, place in small bowl and microwaving for 15 seconds. This recipe works perfectly in an 8 or 9-inch square baking dish.

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Creamy Spinach & Ricotta Baked Penne