Instructions

1. Cook the rigatoni in large pot with boiling, salted water until almost done, check packet for instructions. Drain and sprinkle oil the pasta as not to stick to each other. Oil the baking dish. 
2. Squeeze as much as possible water from the frozen now thawed spinach. Add spinach to food processor with the ricotta, half of the grated Parmesan and blend well. Stir in half of the provolone cheese and season with nutmeg, salt and pepper.
3. Pipe the mixture into the rigatoni, fill each about  3/4 and place vertically in the oiled roundb aking dish (mine was 20 cm diameter). Top with the remaining grated Parmesan and provolone. Bake in pre-heated oven at 220 C degrees for about 15 to 20 minutes till golden brown on top.