Baked Ricotta and Spinach Rigatoni

Deselect All

1 pound rigatoni

1 tablespoon olive oil

4 tablespoons butter

1 large shallot, minced

2 cloves garlic, pressed

1/4 cup all-purpose flour

1/2 cup white wine

2 cups milk

1/8 teaspoon ground nutmeg

Kosher salt and freshly ground black pepper

2 (10-ounce) packages frozen chopped spinach, thawed and squeezed of excess water

2 cups ricotta cheese

2 eggs, lightly beaten

8 ounces smoked or fresh mozzarella, grated