BAKED SPINACH-ARTICHOKE PASTA

Baked Spinach-Artichoke Pasta image

Number Of Ingredients 8

8 ounces Orecchiette
2 tablespoons EVOO
3 cloves Garlic cloves
1/4 teaspoon Red-pepper flakes
10 ounces Fresh baby spinach or frozen
14 ounces Artichoke hearts, drained and roughly chopped
2 cups Heavy cream
1 cup Grated Mozzarella

Steps:

1. Heat the oven to 400 degrees. Bring a large pot of salted water to a boil. Turn down to medium heat and cook pasta two minutes short of al dente. Drain and reserve.
2. Heat oil in an electric skillet over medium heat. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach until wilted, stirring frequently, about 3 minutes. Stir in chopped artichokes.
3. Stir in the cream and bring to a simmer over medium-high heat. Stir in the Parmesan until melted. Remove from the heat then carefully stir in the cooked pasta. Add pasta water if too thick. Transfer to baking dish. Add S & P.
4. Sprinkle the mozzarella on top and bake until bubbling: 20 to 30 minutes. Cool slightly before serving.