Creamy Spinach Artichoke Pasta

• 12 ounces campanelle pasta (bell flower shaped)
• 1 (12 ounce) package cream cheese or (12 ounce) package 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) can artichoke hearts, drained,halved
• 1 (10 ounce) package frozen chopped spinach, thawed,squeezed dry
• 1/3 cup shredded parmesan cheese

1. Preheat oven to 350.
2. Cook pasta according to directions, drain; return to pot; reserve.
3. 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.
4. Beat until combined, 30 sec; stir in 1 1/2 cups swiss cheese, artichokes and spinach.
5. Pour over pasta; toss to combine.
6. Spoon pasta mixture into 6 cup shallow baking dish; sprinkle with remaining swiss cheese& parm cheese.
7. Bake until heated thru, 10 minutes.
8. If desired, to brown cheese broil 1 minute.

pasta, cream cheese, sour cream, milk, salt, garlic powder, hot pepper sauce, swiss cheese, parmesan cheese

Taken from www.food.com/recipe/creamy-spinach-artichoke-pasta-92212 (may not work)