Preheat oven to 400F. Cook pasta in salted water as directed on package in salted water until al dente; drain.
Meanwhile, whisk cream cheese, half & half, ricotta, 1/4 cup Parmesan, nutmeg, salt and pepper in medium bowl.
Heat oil in large skillet on medium heat; add shallots and mushrooms. Cook 6 to 8 minutes or until softened and liquid is mostly evaporated. Add spinach; cook 1 to 2 minutes or until wilted. Stir in cream cheese mixture and pasta.
Spoon mixture into greased 2 qt. baking dish. Top with mozzarella and remaining Parmesan. Bake 15 to 20 minutes or until browned and bubbly.
Ingredients
Directions
Preheat oven to 400F. Cook pasta in salted water as directed on package in salted water until al dente; drain.
Meanwhile, whisk cream cheese, half & half, ricotta, 1/4 cup Parmesan, nutmeg, salt and pepper in medium bowl.
Heat oil in large skillet on medium heat; add shallots and mushrooms. Cook 6 to 8 minutes or until softened and liquid is mostly evaporated. Add spinach; cook 1 to 2 minutes or until wilted. Stir in cream cheese mixture and pasta.
Spoon mixture into greased 2 qt. baking dish. Top with mozzarella and remaining Parmesan. Bake 15 to 20 minutes or until browned and bubbly.