Four Cheese Pasta Florentine
Indulge in the creamy, cheesy decadence of Four Cheese Pasta Florentine—a comforting, restaurant-quality dish you can easily recreate at home. This irresistible recipe features tender penne pasta enveloped in a luscious sauce made with four luxurious cheeses: tangy cream cheese, melty mozzarella, nutty parmesan, and rich fontina. Fresh spinach adds a vibrant, wholesome twist, perfectly complementing the creamy base. A hint of garlic, a dash of nutmeg, and a sprinkle of fresh parsley elevate the flavors to gourmet levels. Ready in just 40 minutes, this dish is perfect for weeknight dinners or elegant gatherings. Treat your taste buds and impress your guests with this cheesy, spinach-infused pasta masterpiece!
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 3 tbsp Unsalted butter
- 3 cloves Garlic, minced
- 6 cups Fresh spinach, roughly chopped
- 1 cup Heavy cream
- 1 cup Whole milk
- 4 oz Cream cheese, softened
- 1 cup Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup Fontina cheese, shredded
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg, freshly grated (optional)
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove the spinach from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and pour in the heavy cream and whole milk. Stir to combine.
Add the cream cheese to the skillet and stir until melted and smooth. Gradually add the mozzarella, Parmesan, and Fontina cheeses, stirring continually until the sauce is creamy and fully combined.
Season the cheese sauce with salt, black pepper, and nutmeg (if using). Stir well to incorporate the spices.
Return the wilted spinach to the skillet and stir it into the sauce.
Add the cooked penne pasta to the skillet with the cheese and spinach mixture. Toss gently to coat the pasta evenly with the sauce.
Cook for 2-3 minutes over low heat to ensure the pasta is warmed through and fully coated with the sauce.
Serve the Four Cheese Pasta Florentine immediately, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.0 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 825 mg | 63% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
