Step 1
Warmth broiler. Warmth 3 Tbsp. extra-virgin olive oil in a big high-sided ovenproof skillet over medium. Add 2 massive shallots, coarsely chopped, 3 garlic cloves, coarsely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Prepare dinner, stirring sometimes, till shallots are translucent, about 4 minutes. Stir in one 14-oz. can artichoke hearts, drained, coarsely chopped, and one 10-oz. package deal frozen spinach, thawed, drained.
Step 2
Add 8 oz. penne or different brief tube pasta, 2 cups entire milk, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1½ cups water to pan and punctiliously stir to mix. (The pasta needs to be principally submerged.) Improve warmth to medium-high; convey to a boil. Scale back warmth to medium-low; simmer, stirring sometimes and including as much as ½ cup water just a little at a time as wanted if liquid absorbs too shortly, till a lot of the liquid is absorbed and pasta is al dente, 16–18 minutes.
Step 3
Take away pasta from warmth. Add 4 oz. cream cheese, room temperature, lower into items, and stir till included. Add 2 oz. Parmesan, finely grated (about 1 cup), and stir till melted and mixed. Add ¼ tsp. freshly floor pepper; style and season with extra salt if wanted.
Step 4
Scatter 4 oz. part-skim mozzarella, coarsely grated (about 1¼ cups), evenly over pasta. Broil till cheese is melted, golden brown, and effervescent, about 3 minutes (watch it rigorously). Let pasta cool barely (sauce will thicken because it cools).
Step 5
Serve pasta immediately from skillet with scorching sauce.
