Spinach and Artichoke Dip Pasta

I can't believe that Thanksgiving is just around the corner. Unfortunately my husband and father are working and my sister and her kids will be visiting my grandparents in Florida. So I will be cooking a small meal for 6 the Sunday before Thanksgiving. Did I mention I am working six days straight? I'm disappointed because I don't get to make everything I usually do and want to share...I guess I will save some for Christmas.
My sister shared this recipe with me she made it and it tasted exactly like spinach and artichoke dip! Another yummy recipe creation from Rachel Ray. The best part... as I have mentioned before my husband is a picky eater (he doesn't even like spinach and artichoke dip) but he loves this recipe. Psst...I didn't tell him about the artichokes!
Ingredients:
Salt
1 pound regular or whole wheat penne (I used whole wheat)
2 tablespoons extra virgin olive oil (EVOO)
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine
2 cups milk
A few grates fresh nutmeg
1 box frozen chopped spinach (10 ounces), defrosted and wrung dry in a kitchen towel
1 box frozen chopped artichokes (10-ounces), defrosted and wrung dry in a kitchen towel (I used canned)
Ground black pepper
1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
PREPARATIONPre-heat oven to 350ºF.

Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and reserve.

While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.