Step 1

Preheat oven to 400°F / 204°C. Brush a 9x13 baking dish with oil or spray with nonstick cooking spray.

Step 2

Boil pasta according to package directions. Drain.

Step 3

Place a large saute pan over medium heat. Add olive oil and then artichokes to heated oil. Saute until artichokes are starting to turn golden and crisp around the edges, 4 to 5 minutes.

Step 4

Stir in garlic and spinach and saute until fragrant, 2 to 3 minutes.

Step 5

Add butter to pan. When butter melts, stir in flour, salt, thyme, black pepper, and red pepper flakes until no dry spots of flour remain.

Step 6

Pour 1 cup of stock into pan and whisk until it begins to simmer. Add remaining stock and milk and bring to a simmer. Simmer until slightly thick, about 5 minutes.

Step 7

Remove sauce from heat and whisk in cream cheese, mozzarella cheese, and lemon zest.

Step 8

Stir pasta into sauce and transfer to prepared pan.

Step 9

In a small bowl, combine crushed Ritz, parmesan cheese, and melted butter. Sprinkle over top of pasta.

Step 10

Bake pasta, uncovered, until topping is golden and cheese is melted, 15 to 20 minutes.