Baked Artichoke and Cheese Pasta

Ingredients ~
1 lb of  your favorite pasta (shown here with Barilla campanelle)
1/2 jar Gia Russa artichoke bruschetta topping
8 oz light sour cream or creme fraiche
8 oz pkg grated italian cheese
4 oz pkg grated parmesan cheese
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
1 teaspoon ground pepper
1 teaspoon dried italian seasoning (thyme, basil, and oregano)

Directions ~
Preheat oven to 375 degrees.
Butter an 8 inch square baking dish or an equivalent size oval or round dish.

In a large pot, add water and 1/2 teaspoon of sea salt, and boil over high heat.
Add pasta and cook until tender but firm, stirring occasionally for about 8 to 10 minutes.
Remove pasta with slotted spoon, and reserve 1/2 cup of cooking liquid.

In a large bowl, combine artichoke bruschetta topping, sour cream, grated italian cheese, ground nutmeg, ground pepper, and italian seasoning.
Stir until well blended.
Add cooked pasta and cooking liquid, gently tossing until pasta is coated.

Place pasta mixture into a buttered baking dish and sprinkle with grated parmesan cheese.
Bake for about 25 minutes until slightly golden on top.
Remove from oven and let sit for 5 minutes.
Serve with your favorite salad or green vegetable.