Shelly's Recipe

BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA

Category: Pasta - Baked

1 lb rigatoni, cooked al dente and drained
3 tbsp olive oil
1 10 oz pkg frozen spinach, thawed and squeezed dry
2 cups (about 1 pound) ricotta cheese
5 tbsp grated Parmesan cheese
1/2 tsp grated nutmeg
3/4 tsp salt
1/4 tsp fresh-ground black pepper
6 oz Fontina cheese, grated (about 1 1/2 cups)

Heat the oven to 450. Oil a 13x9 inch baking dish.

While pasta is cooking, place the spinach in a food processor and puree with the ricotta, 3 tbsp of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina. Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tbsp oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.