Name: Baked Rigatoni with Spinach, Ricotta, and Fontina
Yield: 4
Ingredients: 1 lb. rigatoni -; 3 tbsp. olive oil -; 1 package (10-ounce) frozen spinach -; 2 c. (about 1 pound) ricotta -; 5 tbsp. grated Parmesan -; 1/2 tsp. grated nutmeg -; 3/4 tsp. salt -; 1/4 tsp. fresh-ground black pepper -; 6 oz. Fontina -

Baked Rigatoni with Spinach, Ricotta, and Fontina

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Ingredients for - Baked Rigatoni with Spinach, Ricotta, and Fontina

1. 1 lb. rigatoni -

2. 3 tbsp. olive oil -

3. 1 package (10-ounce) frozen spinach -

4. 2 c. (about 1 pound) ricotta -

5. 5 tbsp. grated Parmesan -

6. 1/2 tsp. grated nutmeg -

7. 3/4 tsp. salt -

8. 1/4 tsp. fresh-ground black pepper -

9. 6 oz. Fontina -

How to cook deliciously - Baked Rigatoni with Spinach, Ricotta, and Fontina

1. Stage

Heat the oven to 450°F. Oil a 9-by-13-inch baking dish.

2. Stage

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. Stage

Meanwhile, squeeze as much of the water as possible 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.

4. Stage

Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.

5. Stage

Variation: You can substitute another chunky pasta, such as penne rigate, penne, ziti or fusilli. Boil all of these one or two minutes less.

6. Stage

Wine Recommendation: A delicately flavored white such as Orvieto will complement the mild ricotta nicely. And, because Orvieto is not oaky, the wine has no bitter tannin to clash with the slightly bitter spinach and nutmeg.