Like many other reviewers, I made a few modifications to the recipe and it turned out great. First, I only made half and there were 3 good size servings. I used fresh baby spinach, which I sauteed with olive oil, garlic, onion, salt and pepper while the pasta was cooking. I had read that the dish was dry, so I used twice the cream cheese (used 1/3 less fat) and omitted the egg. I also used some of the pasta water to loosen the sauce a little. Finally, I topped it with good quality Parmaggiano Reggiano Cheese. It was delicious, if a little on the rich side, whoever said it was like spinach dip pasta was absolutely right!