Creamy Four-Cheese Pasta with Spinach

By Chez_Alexander

Ingredients

• 8 ounces uncooked pasta (such as rigatoni, penne, farfalle, or rotini)
• 1 tablespoon olive oil
• 8 cups baby spinach
• 1 tablespoon chopped garlic
• 2 ounces fontina cheese, shredded (about 1/2 cup)
• 1/2 cup ricotta cheese
• 1 ounce cream cheese, softened
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• 1/4 cup finely grated Parmesan cheese

Preparation

Step 1

1. Prepare pasta in a large stockpot according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid. Return pasta and reserved cooking liquid to stockpot.

2. Heat oil in a large saucepan over medium-high. Add spinach and garlic; cook, stirring often, until spinach wilts and garlic is slightly softened, about 3 minutes. Add fontina, ricotta, and cream cheese; cook, stirring constantly, until cheeses melt and mixture is creamy, about 30 seconds. Immediately remove from heat; add to pasta in stockpot. Add salt and cayenne. Stir gently to coat pasta with sauce.

3. Divide pasta among 4 bowls; top with Parmesan. Serve immediately.

Makes 4 servings.