Ingredients:
16 oz. penne pasta
2 tbsp. olive oil
3 tbsp. butter
1 medium onion, chopped
3 cloves garlic, minced
3 tbsp. flour
½ cup white wine
2 cups milk
¼ tsp. grated nutmeg
1 10-ounce box frozen chopped spinach
1 10-ounce box frozen chopped artichokes
Salt & pepper to taste
1 ½ cups shredded Fontina or Mozzarella cheese
1 ½ cups grated Parmesan cheese
Instructions:
1. Cook pasta in large pot.
2. Meanwhile, place a medium pot over medium-low heat with the olive oil and
butter. Add the onion and garlic to the pan and cook until soft, about 10 minutes.
3. Heat the broiler and position rack in the middle of the oven.
4. Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for
about 1 minute then whisk the wine into the pan, cooking for another minute to
burn off the alcohol. Whisk the milk into the pan and bring up to a bubble.
5. Add the nutmeg, spinach, artichokes, salt, and pepper to the sauce and simmer
until thickened and vegetables are warmed through, 2-3 minutes more. Add 1 cup
of each of the cheeses to the sauce and stir until melted.
6. Toss the prepared sauce with the cooked pasta and transfer to a casserole dish.
Sprinkle some more Fontina and Parmesan over the top and bake until the
cheese has melted and the top is golden brown, about 30 minutes.