Directions

For the Sauce

1. 1. Sauté diced onion in half of butter over medium high heat until soft and translucent. Turn heat to medium low and add baby spinach by the handful to pan and cook until wilted

2. 2. In small saucepan, heat water and dissolve one BOU Roasted Garlic Bouillon Cube. In another saucepan, melt remaining butter over medium low heat and stir in flour. Pour in milk slowly to create a roux. Allow to simmer for 3-5 minutes until thickened, then add  shredded mozzarella and Parmesan cheese, mixing to incorporate

3. 3. Season with salt, pepper, red pepper flakes, and Italian seasoning. Drain artichokes and add to creamy cheese sauce. Add sautéed spinach and broth to sauce

Baked Pasta Directions

1. 1. Cook pasta in large pot of salted, boiling water as directed for al dente. Drain and combine cooked pasta with sauce and stir to evenly coat pasta. Transfer pasta to an oven safe baking dish and sprinkle with grated mozzarella cheese, season with salt and pepper.
   

2. 2. Bake: Preheat oven to 400 degrees. Place uncovered in oven and allow to bake until golden brown and bubbling, approximately 20-25 minutes. When removing from oven allow to stand and rest for 5 minutes before serving. Enjoy!