Baked Penne with Spinach, Ricotta & Fontina

Name: Baked Penne with Spinach, Ricotta & Fontina
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 to 6
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