Baked Artichoke and Broccoli Pasta

Ingredients:

-1 package of pasta of choice, I like rigatoni for this recipe

-1 can quartered artichoke hearts packed in water, drained and rinsed

-1 jar premade alfredo sauce

-2 small heads of broccoli, chopped small

-3 cloves of garlic, minced

-salt and pepper to taste

-1/2 cup milk

-1/4 cup dry white wine

-1 bunch fresh basil cut into thin strips, or 1 tb dried

-1 container small mozzarella balls or pearls, cut in half

-1/2 cup shredded mozzarella cheese

-1 cup grated parmesan

-1 shallot, minced

-2 tb olive oil

Directions:

1. Preheat the oven to 450 degrees and cook pasta according to package directions on the stove top for al dente.

2. In a large saute pan, heat olive oil and saute shallot and garlic until fragrant. Add in broccoli and artichokes and season well with salt and pepper. Cook until the veggies begin to brown.

3. Deglaze the pan with the white wine and then stir in the milk and jarred alfredo sauce. Stir well to combine.

4. Turn off heat once the sauce is combined and thickened. Stir in half the parmesan cheese and set aside until the pasta is cooked.

5. Once the pasta is cooked, drain and add the pasta into a large baking dish. Pour the sauce over the pasta and stir well to combine. Top with shredded mozzarella, grated parmesan, and mozzarella pearls. Sprinkle fresh or dried basil over the top.

6. Bake at 450 for 25 min or until the cheese is golden brown and pasta is bubbling. Enjoy!