Creamy Spinach Artichoke Pasta |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I clipped this out of a Woman's World magazine and made it for the first time last night and it's just too good!!!!!! Ingredients:
12 ounces campanelle pasta (bell flower shaped) |
1 (12 ounce) package cream cheese or 1 (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 |
Directions:
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.
|
|