Creamy Spinach Artichoke Pasta

Ingredients

• 12 ounces campanelle pasta (I used rigatoni)

• 1 (12 ounce) package cream cheese or neufchatel cheese

• 3/4 cup sour cream

• 1 cup milk

• 1/2 teaspoon salt

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black pepper

• 1/2 teaspoon hot pepper sauce

• 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 cup breadcrumbs, mixed with melted butter

Directions

1. Preheat oven to 350.

2. Cook pasta according to directions, drain; return to pot; reserve.

3. In large bowl at medium speed beat cream cheese and sour cream until smooth; reduce speed to low; add milk, salt, garlic powder, black pepper and hot sauce.

4. Beat until combined, 30 seconds; stir in 1 1/2 cups swiss cheese, artichokes, spinach and roasted red pepper.

5. Pour over pasta; toss to combine.

6. Spoon pasta mixture into a shallow baking dish; sprinkle with remaining swiss cheese, parmesan cheese and bread crumbs.

7. Bake until heated through, 30 minutes. If desired, to brown cheese broil 1 minute.