Creamy Spinach Artichoke Pasta
Creamy Spinach Artichoke Pasta
Ingredients
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12 ounces campanelle pasta (I used rigatoni)
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1 (12 ounce) package cream cheese or neufchatel cheese
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3/4 cup sour cream
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1 cup milk
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1/4 teaspoon black pepper
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1/2 teaspoon hot pepper sauce
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2 cups shredded swiss cheese
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1 (13 3/4 ounce) can artichoke hearts, drained, halved
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1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
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1/3 cup shredded parmesan cheese
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1 cup breadcrumbs, mixed with melted butter