Baked Rigatoni with Spinach,Ricotta and Fontina

A quick take on spinach and ricotta cannelloni ,this bakes 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.

You need

1 pound rigatoni
3 tablespoons olive oil
1 10 ounce package frozen spinach thawed
2 cups ricotta cheese
1/2 teaspoon grated nutmeg
3/4 teaspoon salt
1/4 teaspoon pepper
6 ounces Fontina cheese grated
5 tablespoons grated Parmesan cheese

Heat oven to 450 Oil a 13x9 inch baking dish In a large pot of boiling salted water,cook the pasta until almost done about 12 minutes. Drain Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil

Squeeze as much water as you can from the spinach. Put the spinach in a food processor and puree with the ricotta,3 tablespoons of the Parmesan, the nutmeg,salt,and pepper Stir in half the fontina

Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining olive oil over the top Bake the pasta until the top is golden brown about 15 minutes