Spinach/Artichoke Casserole

Heat oven to 400. Bring a large pot of salted water to boil. Cook pasta according to package direction until 2 min. short of al dente. Drain and reserve. Heat oil in large skillet over medium. Add garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in chopped artichokes. Stir in cream and bring to a simmer over medium-high heat. Stir in Parmesan until melted. Remove from heat and stir in cooked pasta. Season to taste w s & p. Transfer to 2-quart casserole. Sprinkle w mozzarella and bake until bubbling, 20-25 minutes. If desired, broil 1-2 min.

Pasta 8 oz shells
Olive oil 2 T
Garlic cloves 2 minced
Red-pepper flakes 1/4 tsp
Baby spinach 10 oz fresh
Artichoke hearts 14 oz can, chopped roughly
Heavy cream 2 c
Parmesan 4 oz grated
Mozzarella 4 oz grated