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Pasta -- Cook according to package directions in salted water, but a bit al dente as it will continue to cook in the oven.
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Drain well and add to a large mixing bowl and drizzle with 1 teaspoon of the olive oil and toss.
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3
(Remember to save 1 cup of the pasta water).
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4
Onion, Garlic and Spinach -- So you don't dirty another dish.
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Add the remaining olive oil to the pot you cooked the pasta in and add the onion, garlic, red pepper flakes and cook 2 minutes on medium heat.
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Add in the artichokes and spinach (breaking up the spinach as you add it); stir well and remove from the heat and let cool a few minutes.
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Then transfer to the bowl with the pasta and lightly toss.
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Filling -- In a smaller bowl, add the ricotta, egg, nutmeg, Italian seasoning, pepper, 3/4 cup of the fontina cheese, 1/4 cup of the parmesan, and 1/2 cup of the pasta water and mix well.
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Add this mixture to your pasta and toss.
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If it seems a bit dry, add the remaining pasta water.
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11
At this point taste to see if you need to add any additional seasoning.
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12
The cheese is salty which is why I don't add salt right away.
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But season according to your taste.
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Casserole -- In a 13x9 casserole dish or pan, spray with non-stick spray or Pam add your pasta mixture.
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Add the remaining fontina and parmesan cheese.
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Cover with foil and bake in a 375 degree oven for 15 minutes.
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Remove the foil and cook another 15 minutes until bubbly and golden brown.
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Serve -- I love a fresh tomato, cucumber, and olive salad with a basil vinaigrette for a simple light side.
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Enjoy!
