Foryoueats: Baked Penne with Spinach, Ricotta & Fontina

Ingredients

• 1 pound penne
• 1 (10-oz) package frozen spinach, thawed and squeezed dry
• ½ cup packed basil leaves, roughly chopped
• 1 cup whole milk ricotta cheese
• 4 oz (½ cup) mascarpone cheese (or cream cheese)
• 2 cups half-and-half
• 6 oz (2 cups) grated fontina or whole milk mozzarella, divided
• 5 tablespoons finely grated Pecorino Romano (or Parmigiano Reggiano), divided
• 2 garlic cloves, roughly chopped
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground nutmeg