SPINACH & ARTICHOKE BAKED PASTA

From Rachael Ray

2 (10 oz.) boxes frozen spinach, thawed and drained
salt
1 pound whole-wheat or regular penne pasta or macaroni
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
4 cloves garlic, finely chopped or grated
1 (10 oz.) box frozen artichoke hearts, defrosted, halved, pat dry
1/2 cup dry white wine
4 tablespoons butter
3 slightly rounded tablespoons flour
2 cups milk
freshly ground black pepper
freshly ground nutmeg
5 oz. Gruyere cheese (or Swiss), shredded (about 1 1/2 cups)
1 cup shredded parmesan cheese

Position oven rack in center of oven.  Preheat the oven to 375 degrees.

Bring a saucepot of water to a boil.  Add salt.  Add the pasta and cook according to package directions.

Heat 2 tablespoons oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes.  Add the artichokes and cook until they are lightly brown.  Add the wine to deglaze the pan.

In a saucepot over medium to medium-high heat, add the butter.  When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg.  Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere or Swiss cheese.  Combine the sauce with the spinach, pasta, and artichoke and stir until just combined.  Transfer the mixture to a baking dish and cover with the remaining cheese.  Cool and store for a make-ahead meal, or bake on a baking sheet 45 minutes or until brown and bubbly on top.  YIELD:  4 to 6 servings