Ingredients
8ozfresh spinach,washed and dried
1tbspsalt,for the pasta water
1lbbowtie pasta
2tbspextra-virgin olive oil
1large shallot,chopped
3cloves garlic,chopped
6ozartichoke hearts,chopped
½cupwhite wine
4tbspbutter
4tbspflour
2cupsmilk
black pepper
¼tspnutmeg
8ozmozzarella cheese
1½cupsParmesan cheese,shredded, divided
4ozcream cheese,at room temperature
½cupsour cream
1cupRitz cracker crumbs
¼cupparsley,chopped
Preparation
Bring a pot of water to a boil.
Add the salt and pasta and cook for 1 minute shy of what is on the box.
Add olive oil in a skillet on medium-high heat and add the shallots and garlic. Cook for 2 to 3 minutes.
In a large pot over medium to medium-high heat, add the butter and melt completely.
Whisk in the flour for 1 minute or so, then whisk in the milk, wine, salt, pepper, and nutmeg.
Cook for 5 to 7 minutes then add in the sour cream, cream cheese, 1 cup Parmesan cheese and mozarella cheese.
Mix well, add the artichokes and raw spinach back in. Stir until spinach starts to wilt.
Add pasta in and pour into a 13×9-inch baking pan.
Mix the ½ cup Parmesan with the cracker crumbs. Top onto the pasta and bake for 25 to 30 minutes.
