Corkscrew Casserole

2 1/2 cups uncooked corkscrew noodles

1 lb. lean ground beef

1 jar (15oz.) Prego pasta sauce

1 container (8 oz.) chive & onion cream cheese

1/2 cup sour cream

3 T. milk

1 box (9 oz.) frozen spinach, thawed, squeezed to drain

1/4 cup shredded or grated Parmesan cheese

Heat oven to 350 degrees. Spray casserole dish with non-stick cooking spray. Cook noodles according to package directions. Draon; rinse with hot water.

Meanwhile, in a skillet, cook beef over med-high heat, stirring occasionally until throughly cooked; drain. Stir in pasta sauce and cooked noodles.

In medium bowl, beat cream cheese, sour cream, and milk with spoon until smooth. Spoon 1/2 noodle mix into baking dish. Top evenly with cheese mixture. Spoon spinach evenly over cheese mixture. Top with remaining noodle mix. Cover with foil.

Bake 35 minutes; uncover and sprinkle with Parmesan cheese. Bake about 5 minutes longer or until heated through. Enjoy!