Step 1

Preheat oven to 350°F

Step 2

Bring a large pot of salted water to a boil over medium high heat and cook the pasta according to package instructions, being sure to reserve 1 cup of pasta water before draining cooked pasta. (Cook pasta just shy of al dente. The pasta will tenderize in the oven even more later on).

Step 3

Add pasta to a 9x13 inch baking dish and set aside.

Step 4

Heat olive oil in large skillet over medium heat. Sauté onions, stirring occasionally, for 2-3 minutes. Add in garlic, salt, pepper and red pepper chili flakes. Stir for 1 minute.

Step 5

Add in chopped spinach, stir until wilted. Then add in chopped artichokes, stir.

Step 6

Add in the cream cheese, freshly grated parmesan cheese, Greek yogurt, lemon juice, and milk/cornstarch mixture. Stir until melted and smooth.

Step 7

Lastly add in pasta water and 1 cup mozzarella cheese. Simmer, then remove from heat.

Step 8

Toss the spinach artichoke mixture with the cooked pasta noodles. Top with remaining 1/4 cup mozzarella cheese if desired.

Step 9

Bake for 15-20 minutes or until hot and bubbly and then broil for 1-2 minutes until the cheese on top is golden brown.

Step 10

Garnish with more cheese on top if desired, serve and enjoy!