Baked Rigatoni with Spinach, Ricotta, and Fontina

1. 1

   Heat the oven to 450.

2. 2

   Oil a 9-by-13-inch baking dish.

3. 3

   In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes.

4. 4

   Drain.

5. 5

   Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.

6. 6

   Meanwhile, squeeze as much of the water as possible from the spinach.

7. 7

   Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper.

8. 8

   Stir in half the fontina.

9. 9

   Stir the spinach mixture into the pasta.

10. 10

    Top with the remaining fontina and Parmesan.

11. 11

    Drizzle the remaining 2 tablespoons oil over the top.

12. 12

    Bake the pasta until the top is golden brown, 15 to 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.