The Kitchn | 11.10.2026 18:00
There’s no need to reach for a box of pasta every time you serve an Italian-inspired dinner. Case in point: this Italian spinach and ricotta baked chicken. It’s so delicious that I’ve already made it twice in one week. The inspiration came from Marcella Hazan’s recipe for penne con spinaci e ricotta, where she serves the classic tortellini filling of milky ricotta and wilted spinach as a sauce for penne. This recipe trades tubes of pasta for juicy chicken breasts for a quick-cooking weeknight meal that feels more special than a basic bowl of spaghetti.
