Preheat the oven 400°F.

Lightly grease a 3 qt. casserole dish and set aside.

While oven is preheating, heat a large pot of lightly salted water over high heat and prepare the pasta according to package directions, cooking 1-2 minutes less than al dente. (Pasta will continue to cook during baking). When pasta is finished cooking, reserve one-half cup of the cooking liquid and set aside. Drain pasta but do not rinse. Return pasta to cooking pot. Add reserved cooking water, milk, heavy cream, and cream cheese. Stir gently until the cream cheese melts.

Add baby spinach, artichokes, and cheddar cheese. Stir to combine. Add salt and black pepper, to taste.

Transfer to prepared casserole dish.

In a small bowl, stir together the panko, melted butter, garlic powder, and fresh parsley. Sprinkle the panko topping over casserole.

Bake until the pasta is hot and bubbly and the topping is golden-brown, 10-15 minutes. Enjoy!