Creamy Spinach Artichoke Pasta

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!!!!!!

• Ready In: 45 mins
• Serves: 4-6

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 3/4ounce) 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.