Baked Rigatoni with Spinach, Ricotta, and Fontina

Ingredients

• 1 pound rigatoni
• ¼ teaspoon fresh-ground black pepper
• ¾ teaspoon salt
• ½ teaspoon grated nutmeg
• 3 tablespoons olive oil
• 1 10- ounces package frozen spinach, thawed
• 5 tablespoons grated Parmesan
• + 2 more ingredients
• • 2 cups (about 1 pound) ricotta
  • 6 ounces fontina, grated (about 1 1/2 cups)

1. Heat the oven to 450°. Oil a 9-by-13-inch baking dish. 2. In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil. 3. Meanwhile, squeeze as much of the water as possib...

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