Ingredients

serves 4

　　Salt

　　1 pound semolina or whole-wheat penne

　　2 tablespoons EVOO (extra-virgin olive oil)

　　3 tablespoons butter

　　1 medium onion, finely chopped

　　3 garlic cloves, finely chopped or grated

　　3 tablespoons all-purpose flour

　　1/2 cup dry white wine

　　2 cups whole milk

　　1/4 teaspoon freshly grated nutmeg, or to taste

　　1 (10-ounce) box frozen chopped artichokes, defrosted and drained

　　1 (10-ounce) box frozen chopped spinach, defrosted and wrung dry in a kitchen towel

　　Black pepper

　　1 1/2 cups shredded Italian Fontina cheese, plus additional for sprinkling on top

　　1 1/2 cups grated Parmigiano-Reggiano cheese, plus additional for sprinkling on top

　　

Step 1

Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente.

　　

Step 2

While the pasta water comes to a boil, place a medium pot over medium-low heat with EVOO and the butter. Add the onions and garlic to the pan and cook until very soft, about 10 minutes.

　　

Step 3

Heat the broiler and position the rack in the middle of the oven.

　　

Step 4

Turn up the heat under the pot to medium-high and sprinkle the flour into the pot. Cook for about 1 minute, then whisk in the wine and cook for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, artichokes, spinach, and salt and pepper to the sauce and simmer until thickened and the vegetables are warmed through, 2 to 3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.

　　

Step 5

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle the remaining Fontina and Parmigiano over the top and brown under the broiler for about 3 minutes.

　　Rachael Ray's Look + Cook