This recipe came out of a copy of Good Housekeeping. I could not find the issue, but the only change I made was the noodle type. My husband loves spinach artichoke dip, so this was a big hit. I prefer to make the entire recipe in my Dutch Oven so I only have to use one dish. 16oz Cavatappi Pasta 2 Cups Whole Milk 8oz Cream Cheese 8oz Finely Shredded Sharp Cheddar Cheese 1/8 tsp Cayenne Pepper 6 Tbsp Unsalted Butter, Room Temperature 2 cups Fresh Baby Spinach, Chopped 13.5oz Can Artichoke Hearts, Drained, Chopped 1/2 Cup Crushed Ritz Crackers (About 1/4 Sleeve, or 1 Fresh Stack) 3/4 tsp garlic powder Salt and Pepper 1. Heat oven to 375°F. Grease 9x13 baking dish. 2. In large saucepan, bring 4 cups water to a boil on high. Add pasta and cook, stirring occasionally, for 8 min. 3. Stir in milk and cream cheese and cook until cream cheese has melted and pasta is al dente, about 5 min. more. 4. Remove pan from heat and stir in 2 cups Cheddar, cayenne. 3 Tbsp butt...