Ingredients:
12 ounces campanelle pasta ( bell flower shaped)
1 (12 ounce) packages cream cheese or 1 (12 ounce) packages neufchatel cheese
3/4 cup sour cream ( low fat ok)
1 cup milk
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce, such as tobasco
2 cups shredded swiss cheese
1 (13 3/4 ounce) cans artichoke hearts, drained,halved
1 (10 ounce) packages frozen chopped spinach, thawed,squeezed dry
1/3 cup shredded parmesan cheese
Directions:
Preheat oven to 350.
Cook pasta according to directions, drain; return to pot; reserve.
In lge bowl at med speed beat cream cheese& sour cream until smooth; reduce speed to low; add milk, salt, garlic pwdr and hot sauce.
Beat until combined, 30 sec; stir in 1 1/2 cups swiss cheese, artichokes and spinach.
Pour over pasta; toss to combine.
Spoon pasta mixture into 6 cup shallow baking dish; sprinkle with remaining swiss cheese& parm cheese.
Bake until heated thru, 10 minutes.
If desired, to brown cheese broil 1 minute.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.