This easy pasta bake is packed with spinach.
Feel free to swap the spinach out for another green like kale if you have it on hand.
Just be sure to remove the tough stems and chop it into smaller pieces before cooking.
Fred Hardy (photographer); Jennifer Wendorf (food stylist); Shell Royster (prop stylist)
Coat a 9-by-13-inch baking dish with cooking spray.
Bring a large pot of water to a boil over high heat.
Cook pasta according to package directions.
Fred Hardy (photographer); Jennifer Wendorf (food stylist); Shell Royster (prop stylist)
Drain well in a colander.
Wipe the pot clean.
Gradually whisk in half-and-half.
Fred Hardy (photographer); Jennifer Wendorf (food stylist); Shell Royster (prop stylist)
Heat oil in the pot over medium-high heat.
Add the pasta, the cream cheese mixture and 1/2 cup fontina; stir to combine.
Gently stir in lemon juice.
Transfer to the prepared baking dish; top with the remaining 1/2 cup fontina.
Cover tightly with foil.
Bake until warmed through and slightly bubbling around the edges, 15 to 20 minutes.
Garnish with additional pepper and lemon zest, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
