Spinach and Artichoke Baked Pasta

0 Preheat oven to 400°F / 204°C. Brush a 9x13 baking dish with oil or spray with nonstick cooking spray.
1 Boil pasta according to package directions. Drain.
2 Place a large saute pan over medium heat. Add olive oil and then artichokes to heated oil. Saute until artichokes are starting to turn golden and crisp around the edges, 4 to 5 minutes.
3 Stir in garlic and spinach and saute until fragrant, 2 to 3 minutes.
4 Add butter to pan. When butter melts, stir in flour, salt, thyme, black pepper, and red pepper flakes until no dry spots of flour remain. 
5 Pour 1 cup of stock into pan and whisk until it begins to simmer. Add remaining stock and milk and bring to a simmer. Simmer until slightly thick, about 5 minutes. 
6 Remove sauce from heat and whisk in cream cheese, mozzarella cheese, and lemon zest.
7 Stir pasta into sauce and transfer to prepared pan.
8 In a small bowl, combine crushed Ritz, parmesan cheese, and melted butter. Sprinkle over top of pasta. 
9 Bake pasta, uncovered, until topping is golden and cheese is melted, 15 to 20 minutes.