8 oz pasta use any medium sized shells, like penne or rigatoni etc
2 tbsp olive oil
1/2 medium onion chopped
2 Tbsp Milford Spice Company’s Great Lakes Garlic
1/4-1/2 tsp hot chili flakes
10 oz baby spinach, roots trimmed away
14 oz of artichoke hearts, or two jars to make up the correct amount, chopped
1 cup heavy cream like whipping cream
1 cup half & half
1 cup grated Parmesan cheese
1 cup grated mozzarella cheese
Heat the oven to 400 degrees. Grease an 8 x 10 inch baking dish.
Bring a pot of well salted water to a boil. Turn down the heat to medium high and add the pasta. Cook according to the package directions, stopping two minutes short of the final al dente. It will finish cooking in the oven. Drain and set aside.
Meanwhile, heat the oil in a large sauté pan over medium heat. Add the onions and soften for 2 minutes. Add Milford Spice Company’s Great Lakes Garlic and hot pepper flakes and soften another minute.
Add the spinach little by little, while stirring, until it wilts. Add the artichokes stir together
Pour in the cream and half and half gently. Bring it to a visible simmer. Add the parmesan cheese and stir through until it's melted.
Remove the pan from the heat and fold the pasta through the sauce. If there isn't enough room in the pan to add all of the pasta, do the mixing of everything in a large bowl. It may still appear wet and a bit loose, but don't worry, it will thicken as it bakes up.
Season it with pepper. Taste and see if you want salt.
Transfer everything to the greased baking dish. Sprinkle with the mozzarella cheese.
Bake on the middle rack until bubbling, about 20-23 minutes.
Turn the oven on broil and broil for 2 minutes so the top is bubbly and has some browned areas.