Cheesy Spinach Artichoke Pasta Bake

thekitchn.com

Sara H

1 pound dried short pasta, such as cavatappi or campanelle

4 cloves garlic

1 pound fresh mozzarella cheese

2 ounces Parmesan cheese (1 cup firmly packed freshly grated or ⅔ cup store-bought grated)

2 (12-ounce) jars marinated, quartered artichoke hearts

2 tablespoons olive oil

10 ounces baby spinach (about 10 packed cups)

½ teaspoon red pepper flakes

½ medium lemon

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 (15 to 16-ounce) container whole-milk ricotta cheese (about 2 cups)

Directions at thekitchn.com

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