Preheat the oven to 400. Place a large skillet on another burner set on medium.
Place a large pot of water on a burner and turn on high. When the water starts to boil add 3-4 tablespoons salt. Add the pasta to the water and cook according to package directions.
Place a medium skillet over medium heat and add the olive oil to the pan. Finely chop the garlic and add to the pan along with the spinach. Stir constantly until spinach is wilted and set the pan aside to cool.
In a 9x13 baking dish add your ricotta, mozzarella and cooked spinach mixture. Chop and drain the artichoke and add to the dish along with the crushed red pepper flakes. Use a spoon to stir the mixture together.
Drain the pasta and add to the dish. Combine the mixture and the pasta then top with parmesan.
Cover the baking dish with tin foil and place in the oven. Allow to cook for 30 minutes then remove the tin foil and allow to cook for 15 more minutes or until the parmesan is starting to brown.