Ingredients

The following ingredients have 4 Servings
  • 8 ounces fresh spinach (, washed and dried)
  • 1 tablespoon salt (, for the pasta water)
  • 1 pound bowtie pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot (, chopped)
  • 3 cloves garlic (, chopped)
  • 6 ounces artichoke hearts (, chopped)
  • 1/2 cup white wine
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • black pepper
  • 1/4 teaspoon nutmeg
  • 8 ounces mozzarella cheese
  • 11/2 cups shredded Parmesan cheese (, divided)
  • 4 ounces cream cheese (, at room temperature)
  • 1/2 cup sour cream
  • 1 cup Ritz cracker crumbs
  • 1/4 cup chopped parsley

Instruction

  • Bring a pot of water to a boil.
  • Add the salt and pasta and cook to one minute shy of what is on the box.
  • Add 2 tablespoons of olive oil in a skillet on medium-high heat and add the shallots and garlic.
  • Cook 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 5-7 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 large baking pan, 13x9 inches.
  • Mix the 1/2 cup Parmesan with the cracker crumbs.
  • Top the pasta with the Parmesan cracker crumbs and bake for 25-30 minutes