1. RED SAUCE: Cook ground beef in a large skillet, breaking up with a spoon, until no longer pink, about 10 minutes. 2. Drain off fat. 3. Add next 7 ingredients& cook over medium heat, stirring occasionally, until the onion is softened, about 5 minutes. 4. Add tomatoes& paste, bring to a boil, then reduce heat& simmer until a spoon scraped across the bottom of the pan leaves a gap that fills in slowly. 5. This should take about 30 minutes. 6. WHITE SAUCE: Melt butter over medium heat in a saucepan. 7. Whisk in flour& cook, whisking constantly, for a minute. 8. Gradually add milk, 1/2 cup at a time, whisking constantly; continue cooking& whisking until thickened, about 15 minutes. 9. Stir in cheese& seasonings. 10. PASTA: Cook in a large pot of boiling salted water until tender but firm, about 8- 10 minutes or according to package directions. 11. Coarsely chop spinach, add to the pot& give it a stir. 12. Drain well. 13. ASSEMBLY: Arrange half of the pasta mixture in a 13 x 9 inch glass baking dish. 14. Spoon red sauce over top; sprinkle with artichoke hearts. 15. Top with remainder of pasta mixture. 16. Spoon white sauce over top; sprinkle with cheese. 17. Bake in preheated 375F oven until bubbly& golden, about 25 minutes. 18. Let stand for 10 minutes before serving. 19. If made in advance& frozen, thaw in refrigerator& add 10 minutes to cooking time. ---------------------------------------------------------------------------
Nutrition
Ingredients
