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Baked Pasta with Spinach, Ricotta and Fontina Recipe


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     Baked Pasta with Spinach, Ricotta and Fontina

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   8

1 (13.25 oz.) pkg. whole wheat blend penne rigate
1 T. olive oil
1 (10 oz.) package frozen chopped spinach, thawed, well drained
1-1/2 C. part-skim ricotta cheese
5 T. freshly grated parmesan cheese, divided
1/2 t. nutmeg
1/4 t. Salt
1/4 t. freshly ground black pepper
1 C. grated fontina cheese, divided

Heat oven to 450. Coat a 9 x 13 baking dish with cooking spray. Cook pasta according to package directions and drain. Spoon into baking dish and toss with oil.
Squeeze as much water as possible from spinach. Place spinach in food processor and puree with ricotta, 3 T. Parmesan cheese, nutmeg, salt and pepper.
Stir in half the Fontina cheese. Stir spinach mixture into pasta. Top with remaining Fontina and Parmesan cheese.
Coat top with cooking spray. Bake 15 minutes or until top is golden brown.

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