Spinach and Artichoke Dip Baked Pasta | Dan Pelosi aka GrossyPelosi

Ingredients

• 1 pound of mezze rigatoni
• ¼ cup of olive oil
• 1 medium white or yellow onion, diced
• 2 green onions, chopped into ¼ pieces
• 1 teaspoon of ground nutmeg
• ¼ teaspoon of ground black pepper
• ½ teaspoon of garlic powder (not salt)
• 1 teaspoon of kosher salt
• 8 cups (2 8 oz bags) fresh spinach leaves
• 2 14 oz cans of artichoke hearts
• 8 ounces of softened cream cheese, cut into 1” cubes
• ½ cup of whole milk
• 2 tablespoons fresh lemon juice
• 1 cup of grated pecorino or parmesan cheese
• 2 cups of shredded mozzarella cheese
• 1 cup of crushed plain pita chips
• Zest of 1 lemon