Cheesy Spinach and Artichoke Pasta

I love taking dishes that I eat all the time and reinventing them into new meals. One such dish is spinach artichoke dip-I have a little love affair with spinach artichoke dip as can be seen here, so much so that I developed a pareve version as well to enjoy often on Shabbat. Something about oozey, cheesey, gooey spinach with the texture of lemon scented artichoke is just divine and as I was dreaming about eating some one day I had the thought to take all the elements of the dip and make it into a pasta. Great idea, huh? I served this at my daughter's birthday party with lots of other adult food (the kids just got pizza) and I think this was the biggest hit. It truly tasted like the dip but the added bulk of the pasta made it into a hearty dish.  Make this for a meal during the 9 days and you will not be disappointed!

1 lb (500 grams) short pasta (I used farfalle)

15 oz (about 400 grams) frozen spinach, defrosted and drained of all water, and chopped

15 oz  (about 400 grams) canned or frozen artichoke hearts, drained and well chopped

1 large onion, chopped

2 Tbl olive oil

4 cloves garlic, minced

1 1/4 cups sour cream (shamenet chamutzah in Israel)

3/4 cup cream cheese

1 1/2 cups Parmesan cheese, divided

zest of one lemon

1 tsp lemon juice

1 1/2 cups Mozzarella cheese, divided

salt , pepper, and granulated garlic to taste

Preheat oven to 375. Boil the pasta and set aside. Saute the onion and garlic in the oil until translucent. In a bowl mix the cream cheese, sour cream, onion and garlic mixture, lemon juice, zest, one cup of Parmesan and one cup of Mozzarella and mix well. Season the mixture with salt and pepper and mix with the pasta. Mix in the artichokes and spinach and pour into a buttered pan. Top with the remaining cheeses and bake until the top is golden about 20 minutes.