Baked Rigatoni with Spinach, Ricotta, and Fontina

Name: Baked Rigatoni with Spinach, Ricotta, and Fontina
Yield: Serves 4
Ingredients: 1 pound rigatoni; 3 tablespoons olive oil; 1 10-ounce package frozen spinach, thawed; 2 cups (about 1 pound) ricotta cheese; 5 tablespoons grated Parmesan cheese; 1/2 teaspoon grated nutmeg; 3/4 teaspoon salt; 1/4 teaspoon fresh-ground black pepper; 6 ounces fontina cheese, grated (about 1 1/2 cups)

Baked Rigatoni with Spinach, Ricotta, and Fontina was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/baked-rigatoni-with-spinach-ricotta-and-fontina-recipe-2472.aspx" target="_blank">www.cooking.com.</a>

"A quick take on spinach and ricotta cannelloni, this baked pasta is fast because there's nothing to stuff. The filling is simply tossed with cooked rigatoni that's then topped with fontina and baked to a golden brown...."

INGREDIENTS

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1 pound rigatoni

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3 tablespoons olive oil

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1 10-ounce package frozen spinach, thawed

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2 cups (about 1 pound) ricotta cheese

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5 tablespoons grated Parmesan cheese

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1/2 teaspoon grated nutmeg

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3/4 teaspoon salt

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1/4 teaspoon fresh-ground black pepper

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6 ounces fontina cheese, grated (about 1 1/2 cups)

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