Pasta night perfection. Four cheeses team up with gluten-free pasta to deliver a wholesome indulgence.
Prepare pasta in a large stockpot according to package directions, omitting salt and fat. Drain pasta.
Reserving 1/4 cup cooking liquid. Return pasta and reserved cooking liquid to stockpot.
Heat oil in a large saucepan over medium-high. Add spinach and garlic
Stirring often, until spinach wilts and garlic is slightly softened, about 3 minutes. Add fontina, ricotta, and cream cheese, cook, stirring constantly, until cheeses melt and mixture is creamy, about 30 seconds. Immediately remove from heat, add to pasta in stockpot. Add salt and cayenne. Stir gently to coat pasta with sauce.
Divide pasta among 4 bowls, top with Parmesan. Serve immediately.