Skip to main content
Epicurious

Penne With Spinach and Ricotta

3.8

(11)

Penne with Spinach and Ricotta on a white plate.
Photo by Joseph De Leo, Food Styling by Toni Brogan

When making tortelloni filled with spinach and ricotta, I sometimes ended up with leftover filling. It occurred to me that it would make a very nice pasta sauce, so I added a little cream to the mixture and it was delicious—so much so that I’ve been making it just to use as a pasta sauce. If you use packaged baby spinach, it is also very quick and simple to prepare.

This recipe was excerpted from ‘Giuliano Hazan’s Thirty Minute Pasta' by Giuliano Hazan. Buy the full book on Amazon. Click through for more of Giuliano Hazan’s favorite pastas →

See Related Recipes and Cooking Tips

Read More
Spinach Ramen Gratin
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Tortellini in Preserved Lemon Brodo
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Berberger Pasta
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
Spaghetti With Poblano Chile Sauce
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Pasta Alla Mezcal
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”