10ouncesfrozen chopped spinachdefrosted and wrung dry in a kitchen towel
10ouncesfrozen chopped artichokesdefrosted and wrung dry in a kitchen towel
Freshly ground black pepper
1cupshredded Fontina cheeseplus additional for sprinkling on top
1cupParmesan cheeseplus additional for sprinkling on top
Preheat the oven to 375ºF. Coat a 9x13 glass baking dish or other large casserole with cooking spray. Bring a large pot of water to a boil, salt the water and cook the pasta to al dente according to package directions.
While the pasta water is coming to a boil, place and medium pot over medium-low heat with the olive oil and the butter. When the butter is melted add the onion and garlic and cook until very soft, about 10 minutes.
Turn the heat up to medium-high and sprinkle the flour in the pan. Whisk for about 1 minute, then whisk in the wine, cooking for another minute. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, spinach, artichokes, salt and pepper to the sauce and simmer until thickened and the vegetables are warmed through, 2-3 minutes. Add 1 cup of each of the cheeses to the sauce and stir until melted.
Toss the sauce with the cooked pasta and transfer to the prepared baking dish.Sprinkle some more Fontina and Parmesan cheese over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.