For the last week or two, I've been feeling like my cooking mojo was off. It started with a sub-par batch of risotto. Then came the pizza dough that wouldn't rise and the dried cherry, pistachio and white chocolate chips that were inexplicably bitter. I was beginning to feel like I'd never cook successfully again. Until along came the baked penne pasta dish you see above.

Over the weekend I made two baked pasta dishes for a small dinner party (I'll post the recipe for number two tomorrow, as it was equally delicious). I realized that there were going to be some vegetarians in the bunch and so I plotted out two different sauces to accommodate the various eating styles. This one is the non-meat version and it was so good. It combines sauteed shallots, artichoke hearts, baby spinach, fresh ricotta cheese, pesto, whole wheat penne and fresh mozzarella. It got rave reviews and happily the leftovers have done nothing but improve while hanging out in my fridge. Follow the jump for the exact recipe. Baked Pesto Penne

1 pound whole wheat penne, cooked al dente
1 tablespoon olive oil
2 shallots, diced
1 bag of frozen artichoke hearts (I get mine at Trader Joe's)
3 bags of fresh baby spinach (you could also use frozen, but these cook up to be so tender)
1/2 cup of pesto (make it yourself or buy the best you can find as the dish depends on it for flavor)
1/2 cup grated parmesan cheese
1 pound fresh ricotta
1 pound fresh mozzarella, thinly sliced

Bring a large pot of water to a boil. When it's boiling, toss in a generous pinch of salt and pour in your pasta. In your largest saute pan, heat the oil and start to saute the shallots. When they've started to soften, add in the artichoke hearts (it's helpful if you let them sit out for a little while before cooking with them, as they will heat up faster).

When they appear to be browning up a bit, add the first bag of spinach and gently toss it with tongs. When that bag wilts, add the second. When the second bag wilts, add the third.

Buy this point, the pasta should be cooked. Before you drain it, reserve a cup (or so) of the cooking liquid. Drain the pasta and return to the pot. Pour in the sauteed veggies and stir to combine. Now add the ricotta, pesto and parmesan cheese and stir to combine.

Pull out a 10 x 15 baking pan and pour the pasta and sauce concoction into it. Dot the top with the sliced mozzarella and place in a 350 degree oven until the cheese browns and the top looks crispy. It's best hot, but is also terrific reheated.