Baked Spinach-Artichoke Pasta

INGREDIENTS

Kosher salt

8 oz

medium pasta shells

2 tbsp

olive oil

garlic cloves, minced

1/4 tsp

red-pepper flakes

10 oz

fresh baby spinach, or frozen chopped spinach, defrosted and drained

1 14 ounce can

artichoke hearts, drained and roughly chopped

2 cups

heavy cream (1 pint)

4 oz

grated Parmesan (about 1 cup)

Black pepper

4 oz

grated mozzarella (about 1 cup)