INGREDIENTS
10 oz
shell pasta
3 cups
baby spinach
15 oz
artichoke hearts
2 cups
milk ricotta
1 cup
mozzarella
1/4 cup
parmesan cheese
4
garlic cloves
1/4 tsp
ground nutmeg
1/4 tsp
kosher salt
1/4 tsp
pepper
1 large
egg
2 tbsp
butter
2 tbsp
flour
2 cups
milk
8 oz
mascarpone cheese
1 tsp
kosher salt
1
garlic clove
1 tsp
lemon zest
2 tsp
lemon juice
1/4 tsp
pepper
1/4 tsp
nutmeg
1/4 cup
panko breadcrumbs
1/4 cup
parmesan cheese
1 tbsp
olive oil
1 serving
parsley
1
1
1