Bring a large pot of water to a boil and preheat the oven to 375°F .
Cook the pasta 3/4 the recommended time.
Drain the pasta and toss with olive oil, place flat on a sheet tray to cool down.
In a medium pot, melt butter. Add garlic and chili flakes and sauté for 1 minute. Add the flour and cook for an additional minute. Slowly pour in the milk and whisk until all the flour is incorporated.
Let the sauce come up to a simmer, then season to taste and simmer for 5 minutes, but don’t let it burn.
Remove the sauce from the heat and add in the thawed spinach and artichokes.
Fold in the pasta and Parmigiano cheese and place in a 13 x 9 baking dish.
Bake for 15 minutes or until golden and bubbly on top.
