Cheesy Spinach Artichoke Pasta Bake
Ingredients
- 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 2/3 cup store-bought grated)
- 2 (12-ounce) jars marinated, quartered artichoke hearts
- 2 tablespoons olive oil
- 10 ounces baby spinach (about 10 packed cups)
- 1/2 teaspoon red pepper flakes
- 1/2 medium lemon
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (15 to 16-ounce) container whole-milk ricotta cheese (about 2 cups)
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