Ingredients

• 1 pound butterfly pasta
• 2 (10 oz.) bags frozen spinach, thawed and drained (or use fresh)
• 2 (14 oz.) can artichoke hearts, drained
• 2 cups whole milk
• 1 cup mozzarella cheese, grated
• 1/2 cup parmesan cheese, grated
• 3 cloves garlic, minced
• 6 tablespoons unsalted butter, divided
• 3 tablespoons all-purpose flour
• kosher salt and freshly ground pepper, to taste

Preparation

1. Preheat oven to 350º F and bring a large pot of salted water to boil.
2. Cook pasta according to packaging directions, or until al dente, then drain and set aside.
3. Heat 3 tablespoons butter in a large skillet or Dutch oven over medium-high heat. Add minced garlic and cook for 1-2 minutes, or until fragrant.
4. Add drained (or fresh) spinach and cook until coated in garlic butter (and/or wilted).
5. Season generously with salt and pepper, then transfer spinach to a plate and set aside.
6. Add artichoke hearts to skillet and cook until browned. Then remove and set aside.
7. Melt remaining butter and sprinkle in flour. Cook, stirring frequently, for 2-3 minutes, or until roux is smooth and paste-like.
8. Continue to stir and slowly pour in whole milk. Let cook for 3-5 minutes, then mix in mozzarella. Stir until sauce is smooth.
9. Taste and adjust seasoning, if necessary.
10. Return spinach and artichokes to sauce, then fold in pasta. Transfer everything to a large baking dish, then sprinkle parmesan cheese over the top and place dish in oven.
11. Bake for 15-20 minutes, or until sauce is bubbly, then remove from oven and serve hot.