Baked Artichoke Pasta with Creamy Goat Cheese

cooking.nytimes.com

Susan Baker

Salt, as needed

1 pound fusilli, farfalle or other short pasta

2 tablespoons extra-virgin olive oil, plus more for serving

1 large bunch scallions, thinly sliced, whites and greens separated

4 fat garlic cloves, thinly sliced

¼ teaspoon red-pepper flakes, plus more for serving

8 ounces cream cheese (1 cup), cubed

6 ounces goat cheese, cubed

2 (14-ounce) cans artichoke hearts (not marinated), drained and cut into 1-inch pieces

2 cups canned fried onions

6 ounces shredded mozzarella cheese (1½ cups)

1 cup chopped parsley

1 cup chopped fresh dill

1 teaspoon ground black pepper

½ cup grated Parmesan cheese

Directions at cooking.nytimes.com

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