INGREDIENTS
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16-oz. pkg. rigatoni pasta, uncooked
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3 T. olive oil, divided
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10-oz. pkg. frozen spinach, thawed and drained
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2 c. ricotta cheese
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5 T. grated Parmesan cheese, divided
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3/4 t. salt
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1/4 t. pepper
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Optional: 1/2 t. nutmeg
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1-1/2 c. shredded fontina cheese, divided
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Garnish: additional grated Parmesan cheese