Penne with Spinach, Cheese, and Nutmeg

I found my camera so I have pre- and post-oven pictures this week!  Once I find the adapter for my phone's memory card I will have pictures of the last 2 recipes as well.
I made this recipe low-fat by using fat-free ricotta and fat-free mozzarella.  Parmesan is already a pretty low-fat cheese.  This calls for a food processor.

Penne with Spinach, Cheese, and Nutmeg
Prep time (includes boiling pasta): 17 min
Cooking Time (in oven): 8 min

Ingredients:
Penne (4 oz)
Spinach (couple handfuls)
Ricotta (3 oz)
Parmesan (2 tbsp)
Mozzarella, grated (1 1/2 oz)
Nutmeg (1/8 teaspoon)
Salt
Pepper

1. Boil pasta according to box directions.
2. While boiling pasta, put spinach, ricotta, 1 tbsp parmesan, 1 oz mozzarella, and nutmeg into food processor with a sprinkle of salt and pepper.  Run until it's ground up.
3. Mix with pasta in a casserole dish then top with the rest of the paremesan and mozarella.
4. Stick into a toaster oven on 425 for 8 minutes or until cheese on top is melted.
5. Let it cool a minute or two before you eat it!  You don't want to burn your tongue, plus the baked cheese on top forms a nice crispy layer.

 Tips:
-If you don't have a food processor (I don't), use a blender on the lowest setting and add a little water so that it can blend.  The water will cook out when you bake it.
-If you don't have a toaster oven, use a regular oven but increase the temperature to 450 and cooking time to 10 minutes.  Also make sure to pre-heat.
-Do the cleanup while the dish is baking; it cuts down on your over-all time in the kitchen.
-Soak the casserole dish in water for a couple hours before washing.  It will soften up any baked-on cheese.