Heat oven to 425 f. Oil a 9x13 baking dish. In a large pot of boiling, salted water, cook the penne rigate for 15 minutes until al dente. Drain, place pasta in large mixing bowl and toss with 1 tablespoon of olive oil.
Squeeze all of the water out of thawed spinach. Add spinach to the bowl of pasta, along with the ricotta cheese, 3 T. Parmesan, garlic, nutmeg, salt and pepper and mix well. Stir in half of the grated fontina.
Cover the bottom of the prepared dish with marinara sauce. Top with half of the pasta mixture. Pour another thin layer of sauce over the pasta. Top with a layer of shredded mozzarella. Repeat with pasta, sauce and top with a final layer of shredded mozzarella, fontina and parmesan. Drizzle with 2 T. olive oil. Bake until the top is evenly brown, about 20 minutes.
Pair with Vitiano Verdicchio Vermentino.
Eddie's Recipe Tip:
Mix in cooked sweet Italian sausage with the pasta cheese mixture, for a delicious twist.