Prep Time : 5 minutes
Cook Time : 30 minutes 
Yield : 4 servings

Ingredients:

1 pound rigatoni
3 tablespoons olive oil
1 10- ounces package frozen spinach, thawed
2 cups (about 1 pound) ricotta
5 tablespoons grated Parmesan
1/2 teaspoon grated nutmeg (we use smoked paprika)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
6 ounces fontina, grated (about 1 1/2 cups)

2 teaspoon fresh garlic (not part of original recipe)

1 large onion (not part of original recipe)

Directions:

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

For the noodles: cook the rigatoni until almost done, about 12 minutes.

Drain. Put the pasta back in the pot and toss with 1 tablespoon of the oil.

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While pasta is cooking: 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.

Stir the spinach mixture into the pasta.

Place the pasta mixture in the prepared baking dish.

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.

Nutrition:

Per serving: Aprox 313 calories

My notes:

We love this one...haven't made it in a while but maybe we should again soon.  The recipe above has been tweaked to be a little easier to make (example: the recipe wanted you to put the cooked pasta in the prepared baking dish and then mix everything up.  This makes for a pain and extra clean up).

06/11/16 update:  We made this again and we were not disappointed!  We were unable to find standard fontina and used a BBQ fontina and OMG!  There is also a habanero fontina which we will have to try.

Recipe Found on: http://www.myrecipes.com/