Directions

1. Attach Pasta Press Accessory fitted with Rigatoni plate to KitchenAidⓇ Stand Mixer. Shape each piece of dough into 1-inch diameter log. Turn mixer to Speed 8. Working with one log of dough at a time, feed dough into hopper and use the swing-arm wire dough cutter to cut pasta into 2-inch lengths as it exits the press. Carefully arrange pasta on rimmed baking sheet lightly dusted with flour.
2. Preheat broiler. Bring 4 quarts water to a boil in large pot; season generously with salt. Add pasta and cook 3 minutes or until al dente. Drain well.
3. Meanwhile, melt butter in large skillet over medium heat. Add onions; cook 3 to 4 minutes or until translucent. Add artichokes; cook 4 to 5 minutes or until light golden brown. Add garlic; cook 30 seconds or until fragrant. Add flour, salt, black pepper and cayenne; cook 1 minute or until golden. Gradually add milk, whisking until sauce is smooth and thick.
4. Stir in mascarpone, half the Parmesan, lemon juice, and spinach until combined. Remove pan from heat; fold in cooked rigatoni. Add pasta cooking water as needed to achieve a creamy sauce. Spoon into lightly greased 2-qt. baking dish; top with mozzarella and remaining Parmesan.
5. Broil 2 to 3 minutes or until top is light golden brown.