-
1
Preheat oven to 400 degrees F. If using fresh spinach, heat olive oil in large saute pan over medium heat, add spinach and wilt.
-
2
Remove to plate to cool.
-
3
Squeeze excess water from spinach.
-
4
Set aside.
-
5
In small bowl, combine half of drained spinach and half of chopped artichoke hearts.
-
6
Stir in softened cream cheese and 1/2 cup Parmesan cheese.
-
7
Stir in shallots and 1 tablespoon garlic.
-
8
Pour mixture into oven- safe baking dish and bake for 15 minutes or until the mixture is toasted on top and heated through.
-
9
Remove from oven; cover to keep warm and set aside.
-
10
Meanwhile, cook pasta according to package directions; drain and set aside.
-
11
In medium pot, melt butter and whisk in flour.
-
12
Continue whisking vigorously over medium high heat until roux becomes golden brown.
-
13
Add milk slowly, 1/2 cup at a time, whisking during each addition.
-
14
Bring mixture to boil.
-
15
Add mustard, pepper, remaining 1 tablespoon garlic, all remaining cheeses and Sriracha sauce.
-
16
Stir in reserved spinach and artichokes, mixing until evenly incorporated.
-
17
Pour pasta into cheese mixture; mix to ensure all pasta is coated evenly.
-
18
Plate and top with a generous spoonful of warm spinach and artichoke mixture.
-
19
Serve and devour.
