This recipe came out pretty good with a few adjustments: 1. Do not use 2 cups of milk. It comes out too soupy (per comments). I'd suggest start with 1 cup or so and add a little more as you need. 2. I just used one 8 oz package of low fat cream cheese. 3. I added some Greek seasoning for flavor and used "Italian" diced tomatoes. With these modifications, the pasta came out tasty and creamy.