I didn’t take a picture of the finished product, but it looked something like this:

and tasted something like this:

1 10 oz Tub of Philadelphia Cooking Creme – Savory Garlic
10 ounce(s) of Frozen Chopped Spinach, any excess water squeezed out (I used 12 oz)
1/2 pound(s) of Rigatoni (uncooked) (I used about 12 oz)
1 pinch of Fresh Grated Nutmeg (very small pinch)
1/2 cup(s) of Fresh Grated Fontina Cheese – yum
1/4 cup(s) of Fresh Grated Parmiggiano Reggiano Cheese
1 lb ground italian sausage, cooked
1 pinch of Salt and Pepper, to taste

• Fill a large pot with water and sprinkle in a good amount of salt and bring it to a boil.
• Add the pasta to the boiling water and cook according to package instructions.
• Meanwhile to make the sauce, simply add the Philadelphia Cooking Creme to a large non stick sauté pan that’s been preheating over medium heat, and add in about ½ cup of the starchy cooking water (I used some milk because I accidentally threw out the boiling water!). Whisk to combine and just cook it for about 1 minute or until the sauce is melted and it has a nice thick constancy.
• Add the spinach to the sauce and season with a pinch of nutmeg and salt and pepper to taste. Cook together for about 1 minute and turn off the heat.
• Drain the pasta and add it to the sauce, along with the ground italian sausage. Mix everything to combine and pour into a casserole dish. Sprinkle the top evenly with both cheeses and pop under the broiler for just a couple minutes or until the cheese has melted and everything is golden brown and bubbly. Serve immediately.