Heat the oven to 450 degrees F. Oil a 9-by-13-inch baking dish.
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.
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.
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.
You can substitute another chunky pasta, such as penne rigate, penne, ziti, or fusilli. Boil all of these one or two minutes less.
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 180 (33%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 134.5mg||41 %|
|Sodium 482.4mg||17 %|
|Potassium 500mg||13 %|
|Total Carbohydrate 66.3g||20 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 63.8g|
|Protein 27.8g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 553
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