​​​​​​​​​​​Artichoke Pasta, Baked with Creamy Goat Cheese

Heat oven to 425 and bring a large post of heavily salted water to a boil. Cook pasta according to package directions until 3 min shy of al dente. Drain, reserving 3 c pasta water. Heat oil in large, oven-proof skillet over med. Cook scallion whites until softened, about 5 min, then add garlic and cook another 1 min. Stir in red pepper flakes 30 sec. Whisk in 1 1/2 c pasta water, cream cheese, and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 c fried onions, mozzarella, parsley, dill and scallion greens, cooked pasta and black pepper. Add more pasta water as necessary–pasta will soak up sauce as it bakes. Top w remaining fried onions and Parmesan. Bake until bubbly, 15-20 min. Serve drizzled w olive oil. You can reduce heat and add protein to dish before baking.

Pasta 1 lb fusilli or other short psta
EVOO 2 T
Scallions 1 bunch, thinly sliced
Garlic 4 fat cloves, thinly sliced
Red pepper flakes, 1/4 tsp
Cream cheese 8 oz cubed
Goat cheese 6 oz cubed
Artichokes 2 14 oz cans, drained and cut up
Fried onions 2 ccanned
Mozzarella cheese 6 oz shreddedParsley 1 c chopped
Dill 1 c chopped
​parmesan 1/2 c grated