Preheat the oven to 400°F (204°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick cooking spray.

Cook the pasta according to the package directions until just al dente. Drain well and set aside.

Heat the olive oil in a large sauté pan over medium heat. Add the drained artichoke hearts and cook for 4–5 minutes, stirring occasionally, until lightly golden around the edges.

Add the chopped garlic and squeezed-dry spinach. Sauté for another 2–3 minutes, until the garlic is fragrant and the spinach is heated through.

Add 3 tablespoons of butter. Once melted, stir in the flour, salt, thyme, black pepper, and optional red pepper flakes. Cook while stirring until no dry flour remains.

Slowly whisk in 1 cup of vegetable stock. Once the mixture begins to simmer and becomes smooth, whisk in the remaining stock and milk.

Bring the sauce to a gentle simmer and cook for about 5 minutes, stirring frequently, until slightly thickened.

Remove the pan from the heat. Whisk in the cream cheese, mozzarella, and lemon zest until the sauce is creamy and the cheeses have melted.

Fold the cooked pasta into the sauce until evenly coated. Transfer the Spinach and Artichoke Baked Pasta mixture to the prepared baking dish.

Combine the crushed crackers, Parmesan, and 2 tablespoons melted butter in a small bowl. Sprinkle the mixture evenly over the pasta.

Bake uncovered for 15–20 minutes, or until the sauce is bubbling and the topping is crisp and golden brown. Rest for about 5 minutes before serving.