16-oz. pkg. rigatoni pasta, uncooked
3 T. olive oil, divided
10-oz. pkg. frozen chopped spinach, thawed and drained
2 c. ricotta cheese
5 T. grated Parmesan cheese, divided
¾ t. salt
¼ t. pepper
1 ½ c. shredded fontina cheese, divided
Optional: ¼ t. nutmeg
Garnish: additional grated Parmesan cheese
Cook rigatoni according to package directions. Drain; toss with one tablespoon oil and place in a lightly greased 13×9 baking pan.
Combine spinach, ricotta and 3 tablespoons Parmesan in a food processor or blender; puree until smooth. Add salt, pepper and nutmeg, if desired, to spinach mixture. Stir half of fontina into spinach mixture. Pour spinach mixture over rigatoni; top with remaining fontina and Parmesan cheese. Drizzle with remaining oil.
Cover and bake at 450 degrees for 15 to 20 minutes, until golden and heated through. Serve with additional Parmesan cheese, if desired.