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