Baked Rigatoni with Spinach Ricotta and Fontina

Ingredients

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

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