Baked Spinach With Fontina Recipes

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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

SPINACH-AND-FONTINA STRATA



Spinach-and-Fontina Strata image

Young fontina, a superb melting cheese, adds lushness and a little tang to the strata. And remember to put whole nutmeg on your shopping list; a bit of the freshly grated spice amplifies the other flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10h10m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 teaspoon coarse salt, divided
2 pounds spinach, stems removed and leaves coarsely chopped
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
Unsalted butter, for dish
1 pound challah loaf, sliced 1/2 inch thick
8 ounces young Italian fontina cheese, grated, divided
1 ounce Parmesan cheese, grated (1/3 cup), divided
8 large eggs, divided
2 2/3 cups whole milk, divided

Steps:

  • Heat oil in a large saute pan over medium heat until shimmering. Add onion and 1/2 teaspoon salt, and saute until translucent, about 3 minutes. Fill pan with as much spinach as will fit; cook, stirring, adding remainder a handful at a time as space allows. When all the spinach is wilted, stir in pepper and nutmeg. Drain spinach in a sieve. When cool enough to handle, squeeze excess moisture from spinach by hand.
  • Butter a 3-quart baking dish. Place a third of the bread in a single layer in dish. Top with half the spinach mixture and a third of the cheeses. Repeat layering with a third of the bread, remaining spinach mixture, and a third of the cheeses, then top with remaining bread.
  • Whisk together 6 eggs, 2 cups milk, and remaining 1/2 teaspoon salt, and carefully pour over bread. Cover with parchment, and gently press down with hands until egg mixture soaks through top of bread. Cover parchment with foil, and refrigerate at least 8 hours and up to 2 days.
  • Preheat oven to 350 degrees. Meanwhile, remove strata from refrigerator, uncover, and let stand 30 minutes. Whisk together remaining 2 eggs and 2/3 cup milk, and pour over strata, gently pressing between layers of bread with a spoon or spatula to ensure that egg mixture seeps to bottom. Sprinkle with remaining cheeses. Bake until puffed and golden brown in places, 45 to 50 minutes. Let cool 15 minutes before serving.

CREAMY BAKED PENNE WITH CHICKEN, SPINACH, AND FONTINA



Creamy Baked Penne with Chicken, Spinach, and Fontina image

Fontina and heavy cream lend a richness to this baked penne with shredded rotisserie chicken and spinach.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 13

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

Steps:

  • Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy cream and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
  • Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large bowl.
  • Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

BAKED FONTINA



Baked Fontina image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Steps:

  • Preheat the broiler and position the oven rack 5 inches from the heat.
  • Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
  • Serve the baked Fontina family-style¿right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

BAKED SPINACH WITH FONTINA



Baked Spinach with Fontina image

Categories     Onion     Side     Bake     Sauté     Vegetarian     High Fiber     Spinach     Fontina     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 main-course or 6 side-dish servings

Number Of Ingredients 9

4 large eggs
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
3 cups grated Fontina cheese (about 11 ounces)
1/3 cup chopped drained oil-packed sun-dried tomatoes, 2 tablespoons oil reserved
2 cups chopped onions
4 large garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon (scant) pepper
1 cup finely crushed crackers

Steps:

  • Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Beat eggs in large bowl to blend. Mix in spinach, then cheese and tomatoes.
  • Heat 2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add onions and garlic; sauté until onions begin to brown, about 8 minutes. Add to spinach mixture. Mix in salt and pepper. Transfer to prepared dish. Sprinkle with cracker crumbs.
  • Bake spinach mixture until set in center, about 40 minutes. Let stand 10 minutes and serve.

SPINACH GNOCCHI WITH FONTINA CHEESE



Spinach Gnocchi with Fontina Cheese image

Categories     Cheese     Potato     Appetizer     Valentine's Day     Spinach     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 pound russet potatoes
2 10-ounce packages ready-to-use spinach leaves, stemmed
1 small egg, beaten to blend
1/4 teaspoon ground nutmeg
1 1/2 cups (about) all purpose flour
1/4 cup (1/2 stick) butter, melted
5 ounces Fontina cheese, thinly sliced

Steps:

  • Steam potatoes until very tender, about 35 minutes. Cool potatoes slightly and peel. Mash potatoes in large bowl until smooth. Set aside.
  • Meanwhile, bring 2 inches of salted water to boil in large pot. Add spinach leaves to pot and cook until wilted, stirring occasionally, about 2 minutes. Drain spinach, reserving 1/4 cup cooking liquid. Squeeze out as much liquid as possible from spinach. Puree spinach in processor, adding reserved cooking liquid 1 tablespoon at a time if necessary to help puree and scraping down sides of processor bowl occasionally.
  • Transfer spinach mixture to bowl with potatoes. Mix in egg, ground nutmeg and enough flour until soft and slightly sticky dough forms. Season dough to taste with salt.
  • Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval ball. Lightly flour the wires of a whisk. Using thumb, gently roll each ball down length of wires, making ribbed impressions in gnocchi. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping of remaining dough.
  • Preheat oven to 400°F. Butter 13x9-inch baking dish. Working in batches, add gnocchi to large pot of boiling salted water and cook until gnocchi rise to surface of water, about 4 minutes. Using slotted spoon, remove gnocchi from water, draining off excess, and transfer to prepared baking dish. Pour 1/4 cup melted butter over gnocchi; toss thoroughly to coat. Top with Fontina cheese slices. (Gnocchi can be prepared 1 day ahead. Cover and refrigerate.) Bake until gnocchi are heated through and cheese bubbles, about 10 minutes.

BAKED SPINACH



Baked Spinach image

This spinach casserole is a very good dinner party recipe, and also makes a good family meal.

Provided by Joanna Wallbillich

Categories     Side Dish     Casseroles     Spinach Casserole

Time 1h15m

Yield 8

Number Of Ingredients 10

1 ¼ pounds spinach
¼ cup all-purpose flour
3 eggs, beaten
¾ cup shredded Cheddar cheese
½ cup dried bread crumbs
2 tablespoons chopped fresh parsley
¼ cup butter, melted
1 cup milk
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
  • Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
  • Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.

Nutrition Facts : Calories 193.2 calories, Carbohydrate 12.2 g, Cholesterol 98.6 mg, Fat 12.4 g, Fiber 2 g, Protein 9.4 g, SaturatedFat 7 g, Sodium 396.8 mg, Sugar 2.4 g

FONTINA PANINI WITH SPINACH



Fontina Panini with Spinach image

Hot off the grill in 15 minutes, these Italian sandwiches require just six ingredients and make a great lunch or supper.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 6

8 slices crusty Italian bread (1/2 inch thick)
2 tablespoons honey mustard
2 medium green onions, sliced (2 tablespoons)
1 cup loosely packed fresh spinach leaves
1/2 cup roasted red bell peppers (from 7-oz jar), drained, cut into strips
4 oz fontina cheese, cut into 1/8-inch-thick slices

Steps:

  • Heat closed contact grill or panini maker for 5 minutes. Meanwhile, spread 1 side of each bread slice with honey mustard; sprinkle onions over 4 slices of bread. Layer with spinach, roasted peppers, cheese and remaining bread slices.
  • Place sandwiches on grill. Close grill; cook 2 to 3 minutes or until bread is toasted and cheese is melted. Cut each sandwich in half to serve.

Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 570 mg, Sugar 3 g, TransFat 1/2 g

BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA



Baked Rigatoni With Spinach, Ricotta, and Fontina image

I found this in an old issue of Food and Wine. It sounds quick and good. Here's how the magazine describes it. A quick take on spinach and ricotta cannelloni, this baked pasta is fast because there's nothing to stuff. The filling is simply tossed with cooked rigatoni that's then topped with fontina and baked to a golden brown.

Provided by lazyme

Categories     Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb rigatoni pasta
3 tablespoons olive oil
1 (10 ounce) package frozen spinach, thawed
2 cups ricotta cheese (about 1 pound)
5 tablespoons parmesan cheese, grated
1/2 teaspoon nutmeg, grated
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 ounces Fontina cheese, grated (about 1 1/2 cups)

Steps:

  • Heat the oven to 450 degrees F.
  • Oil a 9-by-13-inch baking dish.
  • In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes.
  • Drain.
  • Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
  • Meanwhile, squeeze as much of the water as possible from the spinach.
  • Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper.
  • Stir in half the fontina.
  • Stir the spinach mixture into the pasta.
  • Top with the remaining fontina and Parmesan.
  • Drizzle the remaining 2 tablespoons oil over the top.
  • Bake the pasta until the top is golden brown, 15 to 20 minutes.
  • VARIATION:.
  • You can substitute another chunky pasta, such as penne rigate, penne, ziti, or fusilli. Boil all of these one or two minutes less.

Nutrition Facts : Calories 959.7, Fat 46.9, SaturatedFat 22.5, Cholesterol 213.3, Sodium 1057.2, Carbohydrate 89.5, Fiber 6.3, Sugar 4, Protein 46.4

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