Heat things up! In a pot or dutch oven on medium-high heat, toss in the uncooked pasta, spinach, artichoke hearts, garlic, salt, pepper, oregano, and crushed red pepper.
Pour in the broth and give it a good stir. Crank up the heat to high, bring it to a boil, then cover and reduce the heat to medium-low.
Let it cook for 10-12 minutes or until the pasta is perfectly al-dente.
Time to cream it up! Once the pasta is cooked, lower the heat to low and stir in the mascarpone, parmesan cheese, heavy cream, and monterey jack cheese. Watch it come together into a nice, creamy goodness.
Sprinkle some extra grated parmesan cheese on top for that finishing touch.