4 oz (4 oz.) cream cheese, softened
1 cup half and half
1 cup ricotta cheese
1/3 cup freshly grated Parmesan cheese, divided
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground nutmeg
1 Tbsp olive oil
shallot, chopped
8 oz crimini mushrooms, sliced
1 pkg fresh baby spinach leaves, packed
1 cup mozzarella cheese, shredded
1 pkg Creamette® Thick and Hearty Penne

Cooking Directions:

Preheat oven to 400F. Cook pasta in salted water as directed on package in salted water until al dente; drain.

Meanwhile, whisk cream cheese, half & half, ricotta, 1/4 cup Parmesan, nutmeg, salt and pepper in medium bowl.

Heat oil in large skillet on medium heat; add shallots and mushrooms. Cook 6 to 8 minutes or until softened and liquid is mostly evaporated. Add spinach; cook 1 to 2 minutes or until wilted. Stir in cream cheese mixture and pasta.

Spoon mixture into greased 2 qt. baking dish. Top with mozzarella and remaining Parmesan. Bake 15 to 20 minutes or until browned and bubbly.

Tip: To soften cream cheese quickly, place in small bowl and microwaving for 15 seconds. This recipe works perfectly in an 8 or 9-inch square baking dish.