| 2 Shallots - coarsely chopped | |
| 3 Garlic Cloves - coarsely chopped | |
| 400g Can Artichoke Hearts - drained, coarsely chopped | |
| 300g Frozen Spinach - thawed, drained | |
| 300g Penne | |
| 475ml Milk | |
| 120g Cream Cheese | |
| 60g Parmesan Cheese | |
| 60g Mozarella - Coarsly Grated | |
| Hot sauce (such as Cholula; for serving) |
| 1. | Heat broiler. Heat 3 Tbsp. extra-virgin olive oil in a large high-sided ovenproof skillet over medium. Add 2 large shallots, coarsely chopped, 3 garlic cloves, coarsely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring occasionally, until shallots are translucent, about 4 minutes. Stir in Artichoke Hearts, and Spinach. |
| 2. | Add Penne, Whole Milk, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1½ cups water to pan and stir to combine. (The pasta should be mostly submerged.) Increase heat to medium-high; bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally and adding up to ½ cup water a little at a time as needed if liquid absorbs too quickly, until most of the liquid is absorbed and pasta is al dente, 16–18 minutes. |
| 3. | Remove pasta from heat. Add Cream Cheese, and stir until incorporated. Add Parmesan, and stir until melted and combined. Add ¼ tsp. freshly ground pepper; taste and season with more salt if needed. |
| 4. | Scatter Mozzarella, evenly over pasta. Broil until cheese is melted, golden brown, and bubbling, about 3 minutes. Let pasta cool slightly (sauce will thicken as it cools). |