Baked Penne with Spinach, Ricotta & Fontina - Once Upon a Chef

Ingredients

• 1 lb penne
• 1 (10 oz) package frozen spinach, thawed and squeezed dry
• 1/2 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
• 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
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg