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Serves 6 to 8

1 pound gemeli, penne, or fusilli 

Kosher salt

3 tablespoons olive oil, divided

½ cup bread crumbs

½ yellow onion, minced

2 cloves garlic, minced

Cracked black pepper

10-ounces, frozen spinach, thawed and drained

1 (14-ounce can) artichoke hearts packed in water, drained and chopped

1 jar Silver Palate Alfredo Sauce

1 cup reserved pasta liquid

1 cup grated parmesan cheese, divided

8 ounce ball of fresh mozzarella, torn into small pieces.

Preheat the oven to 350 degrees F

Bring a large pot of water to a boil and season with a large pinch of salt. When boiling add the pasta noodles and cook 3 minutes less than the package instructions. Reserve 1 cup of the pasta water and drain the pasta over the sink into a colander.

In a medium bowl, toss the breadcrumbs with 1 tablespoon of olive oil and a pinch of salt and black pepper. Set aside.

Heat a large dutch oven over medium heat and add in the remaining olive oil. Add the onion and garlic and cook for about two minutes until tender and begin to look translucent. Add in the spinach and the artichokes and break apart with your spoon. Season with salt and pepper and toss to heat through for about 5 minutes. Turn the heat down to low and stir in the reserved pasta water. Stir in the jar of alfredo sauce and stir until well combined. Turn the heat off and add in the reserved pasta, ¾ cup of the parmesan cheese, and the mozzarella cheese. Stir until the noodles are fully coated with the alfredo mixture. Top with the breadcrumbs and the remaining parmesan.

Back for 20-25 minutes uncovered until the breadcrumbs are golden brown and the sauce is bubbling around the sides.

*Alternatively, this recipe can be made in a 9×13 inch baking dish.