By Hana Asbrink via bon appetit

3 Tbsp . extra-virgin olive oil 2 large shallots , coarsely chopped 3 garlic cloves , coarsely chopped 2½ tsp . Diamond Crystal or 1¼ tsp . Morton kosher salt , divided , plus more 1 14-oz . can artichoke hearts , drained , coarsely chopped 1 10-oz . package frozen spinach , thawed , drained 8 oz . penne or other short tube pasta 2 cups whole milk 4 oz . cream cheese , room temperature , cut into pieces 2 oz . Parmesan , finely grated ( about 1 cup ) ¼ tsp . freshly ground pepper 4oz . part-skim mozzarella , coarsely grated ( about 1¼ cups ) Hot sauce ( such as Cholula ; for serving )

Step 1 Heat broiler . Heat 3 Tbsp . extra-virgin olive oil in a large highsided ovenproof skillet over medium . Add 2 large shallots , coarsely chopped , 3 garlic cloves , coarsely chopped , and ½ tsp . Diamond Crystal or ¼ tsp . Morton kosher salt . Cook , stirring occasionally , until shallots are translucent , about 4 minutes . Stir in one 14-oz . can artichoke hearts , drained , coarsely chopped , and one 10-oz . package frozen spinach , thawed , drained . Step 2 Add 8 oz . penne or other short tube pasta , 2 cups whole milk , 2 tsp . Diamond Crystal or 1 tsp . Morton kosher salt , and 1½ cups water to pan and carefully stir to combine . ( The pasta should be mostly submerged .) Increase heat to medium-high ; bring to a boil . Reduce heat to medium-low ; simmer , stirring occasionally and adding up to ½ cup water a little at a time as needed if liquid absorbs too quickly , until most of the liquid is absorbed and pasta is al dente , 16 – 18 minutes . Step 3 Remove pasta from heat . Add 4 oz . cream cheese , room temperature , cut into pieces , and stir until incorporated . Add 2 oz . Parmesan , finely grated ( about 1 cup ), and stir until melted and combined . Add ¼ tsp . freshly ground pepper ; taste and season with more salt if needed . Step 4 Scatter 4 oz . part-skim mozzarella , coarsely grated ( about 1¼ cups ), evenly over pasta . Broil until cheese is melted , golden brown , and bubbling , about 3 minutes ( watch it carefully ). Let pasta cool slightly ( sauce will thicken as it cools ). Step 5 Serve pasta directly from skillet with hot sauce .