Rigatoni with Creamy Ricotta and Spinach
- 1/2 pound rigatoni
- 16 oz. ricotta cheese
- 2 cups fresh spinach (or approx. 1/2 cup thawed frozen spinach, fresh spinach is better)
- 1/4 cup grated Parmesan cheese
- 1/4 cup of Extra Virgin Olive Oil
- Salt and Pepper to Taste