# Components:
→ Pasta
01 - 12 oz rigatoni or penne pasta
02 - Salt, for boiling water
→ Ricotta Mixture
03 - 14 oz ricotta cheese
04 - ¼ cup heavy cream
05 - ½ cup freshly grated Parmesan cheese
06 - 1 large egg
07 - 1 garlic clove, minced
08 - Zest of 1 lemon
09 - ¼ teaspoon ground nutmeg
10 - Freshly ground black pepper, to taste
11 - Salt, to taste
→ Spinach
12 - 7 oz fresh baby spinach (or thawed, squeezed-dry frozen spinach)
→ Assembly & Topping
13 - 2 cups shredded mozzarella cheese
14 - ¼ cup freshly grated Parmesan cheese
15 - 2 tablespoons extra-virgin olive oil
# Method:
01 - Preheat oven to 400°F. Lightly grease a 9 x 13 inch baking dish with olive oil.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, approximately 2 minutes less than package instructions. Drain and set aside.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add spinach and sauté for 2 to 3 minutes until wilted. Remove from heat, cool slightly, and chop coarsely if necessary.
04 - In a food processor or mixing bowl, blend ricotta, heavy cream, ½ cup Parmesan, egg, minced garlic, lemon zest, nutmeg, salt, and black pepper until smooth and creamy.
05 - In a large bowl, gently toss the drained pasta with wilted spinach and the whipped ricotta mixture until evenly coated.
06 - Place half the pasta mixture into the prepared baking dish. Sprinkle with half the shredded mozzarella. Add remaining pasta, then top with remaining mozzarella and ¼ cup Parmesan.
07 - Drizzle 1 tablespoon olive oil over the assembled dish. Bake for 25 to 30 minutes until bubbling and golden on top.
08 - Allow the dish to rest for 5 minutes before serving.
