Spinach, Crab and Artichoke Ziti

I used to work at a restaurant that had the most amazing crab and artichoke dip, and not long ago I saw Rachael Ray make spinach and artichoke pasta, inspired by the popular dip. So I've been thinking... why not combine both into a fabulous baked ziti type dish? So I did! My husband and I both agreed it was a deliciously successful experiment =)

Ingredients
1 T minced garlic
2 T butter
2 T evoo
2 T all-purpose flour
1 c shredded Italian blend cheese (I used reduced fat)
1/2 c grated Parmesan cheese
1 c chicken stock
2 c milk, warmed
1 box short cut pasta (I use Barilla Plus ziti)
10 oz chopped, frozen spinach
1 can quartered artichoke hearts
2 (4 oz) cans lump crab meat
pinch nutmeg
crushed red pepper
salt and pepper

Preheat oven to 400.

Defrost spinach and squeeze dry. In a large pot bring water to boil and cook pasta as directed. While pasta is cooking, heat 1 T oil and 1 T butter in a wide, deep skillet over medium heat. Add garlic and crushed red pepper and saute 1 minute, add drained artichoke hearts and increase heat to high, sauteing 2-3 minutes to ensure all moisture is evaporated. Add spinach and saute another 2-3 minutes until heated through. Season with salt and pepper to taste, and move mixture to a bowl to cool.

Return skillet to burner and add remaining T of butter and oil over medium heat. Add 2 T flour, whisking together until well-blended to form a roux. Cook for 1 minute to ensure flour is cooked through, and gradually add warmed milk until completely incorporated into roux. Add chicken stock and increase heat to medium high, whisking/stirring constantly so bottom does not burn. Simmer gently for 5-10 minutes or until milk thickens and coats a spoon. Remove pan from heat and stir in shredded cheese, pinch of nutmeg and salt and pepper to taste.

Return spinach/artichoke mixture to skillet with cheese mixture and stir to combine. Add cheese sauce and crab meat to pasta and gently stir to combine. Transfer to 9x13 casserole dish and top with grated Parmesan cheese. Cook in preheated oven 10-15 minutes or until set and top begins to brown. Serve immediately.