Pasta Casserole with Spinach and Artichokes

Ingredients:

• 2 packages of frozen spinach (280 g each)
• 450 g whole grain short pasta (feathers or horns)
• 2 tablespoons extra-virgin olive oil
• 1 large shallot, chopped
• 4 cloves garlic, finely chopped or grated
• 2 packages (280 g) frozen artichoke hearts, thawed, halved and patted dry
• 0.5 cups dry white wine
• 4 tablespoons butter
• 3 tbsp. flour
• 2 cups of milk
• Freshly grated nutmeg
• 140 g grated Gruyere (about 1.5 cups)
• 1 tbsp. grated parmesan

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 190°C.
2. Defrost the spinach in the microwave. Drain the water, then dry the greens as thoroughly as possible, wrapping them in a clean kitchen towel.
3. Bring a saucepan of water to a boil. Add salt. Add the pasta and cook according to package directions until al dente.
4. Meanwhile, heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the shallots and garlic and cook for 2-3 minutes. Add the artichokes and cook until lightly browned. Add the wine and scrape up any browned bits from the bottom of the pan.
5. While the artichokes and pasta are cooking, melt the butter in a saucepan over medium heat. Once melted, whisk in the flour for 1 minute, then whisk in the milk, season with salt, pepper, and a little nutmeg. Cook for 5-6 minutes, or until the sauce thickens and coats the back of a spoon; adjust the salt to taste and stir in the Gruyère. Add the spinach, pasta, and artichokes to the sauce and toss until smooth. Transfer to a baking dish and sprinkle with the remaining cheese. Refrigerate if making ahead.
6. Bake on a baking sheet for 45 minutes or until golden brown and bubbly on top.