16 oz. penne or other short tube pasta, cooked al dente and drained
2 oz. Point Reyes Gouda, grated (about 1 cup)
6 oz. Point Reyes TomaTruffle, grated (about 1 ½ cups)
Salt & pepper, to taste
Instructions
Heat oven to 400F.
Heat olive oil in a large skillet over medium heat. Add shallots, garlic and a pinch of salt. Cook, stirring occasionally, until shallots begin to soften and brown, about 4 minutes. Stir in artichokes and spinach.
Add milk and cream cheese, stirring to combine and allowing mixture to thicken. Add cooked pasta, carefully stirring so pasta is evenly coated in sauce. Stir in half of each cheese, reserving the rest for baking. Taste and season with salt and pepper, as desired.
Transfer pasta to a large baking dish. Scatter remaining cheese evenly on top. Place pasta in oven and bake 15-20 minutes, until cheese is bubbly and brown.
