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1
RED SAUCE: Cook ground beef in a large skillet, breaking up with a spoon, until no longer pink, about 10 minutes.
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2
Drain off fat.
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3
Add next 7 ingredients& cook over medium heat, stirring occasionally, until the onion is softened, about 5 minutes.
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4
Add tomatoes& paste, bring to a boil, then reduce heat& simmer until a spoon scraped across the bottom of the pan leaves a gap that fills in slowly.
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5
This should take about 30 minutes.
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6
WHITE SAUCE: Melt butter over medium heat in a saucepan.
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7
Whisk in flour& cook, whisking constantly, for a minute.
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8
Gradually add milk, 1/2 cup at a time, whisking constantly; continue cooking& whisking until thickened, about 15 minutes.
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9
Stir in cheese& seasonings.
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10
PASTA: Cook in a large pot of boiling salted water until tender but firm, about 8- 10 minutes or according to package directions.
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11
Coarsely chop spinach, add to the pot& give it a stir.
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12
Drain well.
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13
ASSEMBLY: Arrange half of the pasta mixture in a 13 x 9 inch glass baking dish.
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14
Spoon red sauce over top; sprinkle with artichoke hearts.
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15
Top with remainder of pasta mixture.
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16
Spoon white sauce over top; sprinkle with cheese.
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17
Bake in preheated 375F oven until bubbly& golden, about 25 minutes.
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18
Let stand for 10 minutes before serving.
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19
If made in advance& frozen, thaw in refrigerator& add 10 minutes to cooking time.
