If you are not able to find the exact size of cans and packages, just get the closest you can find. It is a very adaptable recipe. The one I made for school did not have any mozzarella cheese and extra Parmesan-Romano cheese.

2 - 14 oz. cans Artichoke hearts, drained and finely chopped in a choppper
2 - 10 oz. boxes frozen chopped Spinach, thawed, drained and finely chopped
2 - 10 oz. jars prepared Alfredo sauce
2 cups shredded Parmesan-Romano cheese blend
2 cups shredded Mozzarella cheese
8 oz. Cream Cheese, softened
2 tsp minced Garlic

2 - 14 oz. cans Artichoke hearts, drained and finely chopped in a choppper 2 - 10 oz. boxes frozen chopped Spinach, thawed, drained and finely chopped 2 - 10 oz. jars prepared Alfredo sauce 2 cup s shredded Parmesan-Romano cheese blend 2 cup s shredded Mozzarella cheese 8 oz. Cream Cheese, softened 2 tsp minced Garlic

Blend softened Cream Cheese and Alfredo sauce until mixed well. Add Garlic, Parmesan-Romano cheese blend, Mozzarella cheese, Artichoke hearts and Spinach. Place into a large rectangle cake pan or baking dish. (I used a rectangle glass pan that was larger than a 9x13 inch cake pan.)

Bake at 350 degrees for about 50 minutes until it is hot and bubbly throughout.