# What You'll Need:
→ Pasta
01 - 12 oz short pasta such as penne, rigatoni, or fusilli
→ Vegetables
02 - 1 can (14 oz) artichoke hearts, drained and quartered
03 - 4 oz fresh baby spinach
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
→ Sauce
06 - 1 cup heavy cream
07 - 1/2 cup whole milk
08 - 1 cup freshly grated Parmesan cheese, plus extra for topping
09 - 1 tablespoon olive oil
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon ground nutmeg
→ Topping
14 - 1/2 cup breadcrumbs
15 - 2 tablespoons unsalted butter, melted
# How to Make It:
01 - Preheat oven to 375°F and grease a large baking dish with capacity of approximately 2 quarts
02 - Bring salted water to boil in large pot, add pasta and cook until al dente, then drain and set aside
03 - Heat olive oil in large skillet over medium heat, sauté chopped onion for 3 minutes until softened, add minced garlic and cook 1 additional minute
04 - Add fresh spinach to skillet and cook until wilted approximately 2 minutes, fold in drained artichoke hearts and cook 2 minutes more, then remove from heat
05 - Combine heavy cream and whole milk in saucepan over medium-low heat, gradually stir in grated Parmesan cheese along with Italian herbs, salt, pepper, and nutmeg, continue stirring until cheese melts and sauce achieves smooth consistency approximately 3 minutes
06 - Transfer cooked pasta to large mixing bowl, add sautéed vegetable mixture and prepared cream sauce, fold together until evenly coated, then transfer combined mixture to prepared baking dish
07 - Mix breadcrumbs with melted butter in small bowl, distribute mixture evenly across casserole surface, garnish with additional grated Parmesan if desired
08 - Bake for 20 to 25 minutes until surface turns golden brown and contents bubble at edges, remove from oven and allow to rest 5 minutes before plating and serving
