Baked pesto penne

Cooking Instructions

Bring a large pot of water to a boil. When it's boiling toss in a generous pinch of salt and pour in your pasta. In your largest saute pan heat the oil and start to saute the shallots. When they've started to soften add in the artichoke hearts (it's helpful if you let them sit out for a little while before cooking with them as they will heat up faster).

When they appear to be browning up a bit add the first bag of spinach and gently toss it with tongs. When that bag wilts add the second. When the second bag wilts add the third.

Buy this point the pasta should be cooked. Before you drain it reserve a cup (or so) of the cooking liquid. Drain the pasta and return to the pot. Pour in the sauteed veggies and stir to combine. Now add the ricotta pesto and parmesan cheese and stir to combine.

Pull out a 10 x 15 baking pan and pour the pasta and sauce concoction into it. Dot the top with the sliced mozzarella and place in a 350 degree oven until the cheese browns and the top looks crispy. It's best hot but is also terrific reheated.