Creamy Baked Penne with Chicken Spinach and Fontina
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
Instructions
Creamy Baked Penne with Chicken, Spinach, and Fontina serves 6 original recipe by Food Network.
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