Introduction

Indulge in a deliciously comforting dish with this Creamy Three-Cheese Baked Penne Alfredo with Basil and Spinach. Perfect for family dinners, special occasions, or when you’re craving a rich and savory pasta meal, this recipe combines the velvety smoothness of Alfredo sauce with the gooey, golden goodness of melted cheese. The fresh basil and spinach add a touch of vibrancy and health to this decadent pasta bake, making it a crowd-pleaser for everyone at the table. Dive into layers of creamy, cheesy delight that are easy to prepare yet packed with gourmet flavors.

Ingredients:

For the Alfredo Sauce:

• 2 cups heavy cream
• 1 cup whole milk
• 4 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 ½ cups grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• Pinch of nutmeg (optional, for extra depth of flavor)

For the Pasta:

• 1 pound penne pasta
• 3 cups fresh baby spinach, roughly chopped
• 1 cup fresh basil leaves, chopped

For the Cheese Mixture:

• 1 ½ cups shredded mozzarella cheese
• 1 cup ricotta cheese
• ½ cup crumbled feta cheese (for a tangy kick)

Topping:

• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Fresh basil leaves (for garnish)
• Red pepper flakes (optional, for added heat)

Preparation:

Step 1: Prepare the Pasta

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, following package instructions. This should take around 8-10 minutes. Drain the pasta and set aside, reserving ½ cup of the pasta water.

Step 2: Make the Alfredo Sauce

2. In a large skillet or saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, making sure not to burn the garlic.
3. Pour in the heavy cream and whole milk, stirring well to combine. Let the mixture simmer gently for 5-7 minutes, stirring occasionally until it begins to thicken slightly.
4. Stir in the grated Parmesan cheese, salt, ground black pepper, and a pinch of nutmeg. Continue cooking until the cheese melts and the sauce thickens to your desired consistency. Remove from heat and set aside.

Step 3: Combine the Pasta and Sauce

5. Preheat your oven to 375°F (190°C).
6. In a large mixing bowl, combine the cooked penne pasta with the Alfredo sauce. Stir in the chopped spinach and basil, ensuring the sauce coats the pasta evenly and the greens are well-distributed.

Step 4: Layer the Cheese

7. In a separate bowl, mix together the shredded mozzarella cheese, ricotta cheese, and crumbled feta cheese. Fold half of this cheese mixture into the pasta, stirring to combine.
8. Transfer the pasta and sauce mixture into a greased 9×13-inch baking dish. Spread it out evenly, and then top with the remaining cheese mixture, followed by the additional 1 cup of shredded mozzarella and ½ cup grated Parmesan for an extra cheesy crust.

Step 5: Bake to Perfection

9. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
10. Remove the foil and continue baking for another 10-15 minutes or until the top is bubbly and golden brown.
11. Once baked, let the dish rest for 5-10 minutes before serving. Garnish with fresh basil leaves and a sprinkle of red pepper flakes if desired.

COOKING Note:

• Cream Consistency: The Alfredo sauce will thicken as it cools. If it becomes too thick while preparing the pasta, add a bit of the reserved pasta water to loosen it up.
• Cheese Options: Feel free to swap the feta for goat cheese or use Gruyère for a nutty flavor. Experiment with your favorite cheese combinations for unique variations.
• Greens Substitution: If you don’t have spinach on hand, arugula or kale make great substitutes and add a peppery or earthy flavor profile.

Serving Suggestions:

• Pair with a simple side salad of mixed greens tossed in a light vinaigrette to balance the richness of the pasta.
• Serve with crusty garlic bread or a warm baguette for dipping into the luscious Alfredo sauce.
• Accompany with a glass of crisp white wine like Pinot Grigio or a buttery Chardonnay to complement the creamy, cheesy flavors.

Tips:

• Prep Ahead: Assemble the pasta bake in advance and refrigerate for up to 24 hours. When ready to serve, simply bake as instructed, adding 5-10 minutes to the cook time if needed.
• Freeze for Later: This pasta dish freezes well. Wrap tightly in foil and store for up to 3 months. Defrost in the refrigerator overnight before baking.
• Make It Lighter: Substitute half of the heavy cream with whole milk or use low-fat ricotta to cut down on calories while keeping the dish creamy.
• Extra Vegetables: Add sautéed mushrooms, sun-dried tomatoes, or roasted bell peppers to make it even more flavorful and nutritious.

Prep Time:

• 20 minutes

Cooking Time:

• 35 minutes

Total Time:

• 55 minutes

Nutritional Information (Per Serving):

• Calories: 620
• Protein: 28g
• Sodium: 900mg

Conclusion

This Creamy Three-Cheese Baked Penne Alfredo with Basil and Spinach is the ultimate comfort food, delivering a trifecta of cheese goodness in every bite. Its lush Alfredo sauce, coupled with vibrant basil and spinach, makes it a standout dish for any occasion. Whether you’re cooking for a crowd or meal-prepping for the week, this hearty pasta bake is bound to become a new favorite in your household. Enjoy the decadent flavors and the simple joy of homemade Italian-inspired cuisine.

Creamy Three-Cheese Baked Penne Alfredo with Basil and Spinach

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• Author: Imili Johnson
• Total Time: 55 minutes

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Ingredients

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For the Alfredo Sauce:

• 2 cups heavy cream
• 1 cup whole milk
• 4 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 ½ cups grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• Pinch of nutmeg (optional, for extra depth of flavor)

For the Pasta:

• 1 pound penne pasta
• 3 cups fresh baby spinach, roughly chopped
• 1 cup fresh basil leaves, chopped

For the Cheese Mixture:

• 1 ½ cups shredded mozzarella cheese
• 1 cup ricotta cheese
• ½ cup crumbled feta cheese (for a tangy kick)

Topping:

• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Fresh basil leaves (for garnish)
• Red pepper flakes (optional, for added heat)

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Instructions

Step 1: Prepare the Pasta

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, following package instructions. This should take around 8-10 minutes. Drain the pasta and set aside, reserving ½ cup of the pasta water.

Step 2: Make the Alfredo Sauce

2. In a large skillet or saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, making sure not to burn the garlic.
3. Pour in the heavy cream and whole milk, stirring well to combine. Let the mixture simmer gently for 5-7 minutes, stirring occasionally until it begins to thicken slightly.
4. Stir in the grated Parmesan cheese, salt, ground black pepper, and a pinch of nutmeg. Continue cooking until the cheese melts and the sauce thickens to your desired consistency. Remove from heat and set aside.

Step 3: Combine the Pasta and Sauce

5. Preheat your oven to 375°F (190°C).
6. In a large mixing bowl, combine the cooked penne pasta with the Alfredo sauce. Stir in the chopped spinach and basil, ensuring the sauce coats the pasta evenly and the greens are well-distributed.

Step 4: Layer the Cheese

7. In a separate bowl, mix together the shredded mozzarella cheese, ricotta cheese, and crumbled feta cheese. Fold half of this cheese mixture into the pasta, stirring to combine.
8. Transfer the pasta and sauce mixture into a greased 9×13-inch baking dish. Spread it out evenly, and then top with the remaining cheese mixture, followed by the additional 1 cup of shredded mozzarella and ½ cup grated Parmesan for an extra cheesy crust.

Step 5: Bake to Perfection

9. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
10. Remove the foil and continue baking for another 10-15 minutes or until the top is bubbly and golden brown.
11. Once baked, let the dish rest for 5-10 minutes before serving. Garnish with fresh basil leaves and a sprinkle of red pepper flakes if desired.

• Prep Time: 20 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 620
• Sodium: 900mg
• Protein: 28g