1 lb Rigatoni, Cooked Al Dente, 2 minutes less than recommended
3 T Olive Oil
1 4 ounce pkg Fresh Arugula
1 lb Ricotta Cheese
1 lb Spicy Italian Sausage, Cooked & Drained
1 15 ounce can Roasted Diced Tomatoes with juice
1/3 C Parmesan Cheese, Shredded
1/2 t Grated Nutmeg
3/4 t Salt
1/4 t Black Pepper
2 C Fontina Cheese, Shredded
Heat the oven to 450 degrees. Spray a 9x13 baking dish with Pam.
Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
Place the spinach in a food processor and puree with the ricotta, Parmesan, nutmeg, salt, and pepper. Stir the spinach mixture with half the Fontina, tomatoes and cooked sausage into the pasta. Top with the remaining Fontina. Bake the until the top is golden brown, 15 to 20 minutes.