Preheat the oven to 350 degrees.
Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook for 5 minutes less than the package recommends. This will ensure the pasta does not get too mushy in the oven. Drain with a slotted spoon or spider and set aside.
In the same salted water, add the spinach and cook until just wilted. Drain and squeeze out as much liquid as possible from the spinach. Set aside.
Add the cream cheese and beat until fluffy in a stand mixer with a paddle attachment. Add the heavy cream and incorporate well, until some air is whipped into the mixture, about 2-3 minutes.
Next, add the vegetable broth, garlic, and Italian seasoning. Also add the wrung-out spinach, which should be fully dry.
Finally, add the pasta, artichoke hearts, and half the mozzarella cheese, being careful to not break up the artichokes too much.
Pour this mixture into a large buttered baking dish with high sides. Smooth out the top. Top with the rest of the mozzarella, bread crumbs, and Parmesan.
Bake for 35-45 minutes until the casserole is bubbly and the noodles and perfectly cooked. The top will also get nicely browned.
Allow it to cool 10 minutes before serving.