I made this one a few weeks ago, and to me, it was really good ( with a few changes)
Spinach and Artichoke Baked Whole Grain Pasta Recipe : Rachael Ray : Food Network
I used regular pasta instead of whole grain ( whole grain consistency is a little grainy for me)
By accident I added all of the cheese when making the cheese sauce , then realized I should have saved the Parmigiano-Reggiano cheese to place on top. So I had grate more cheese for on top. In my opinion, it was a good mistake. Also, I used double the amount of artichoke hearts ( which also was a good intentional mistake). Gruyere is extremely expensive so I kinda used a mix of gruyere and fontina( which also worked well).
Other than that, I followed the recipe exactly, and I would definitely make it again.