Ingredients
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12 ounces campanelle pasta (bell flower shaped)
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1 (12 ounce) package cream cheese or 1 (12 ounce) package neufchatel cheese
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3/4 cup sour cream (low fat ok)
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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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1/2 teaspoon hot pepper sauce, such as tobasco
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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
Instructions
- 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.