Creamy Tomato-PHILLY Baked Rigatoni
300 grams rigatoni pasta, uncooked
2 cups pasta sauce
1/2 cup PHILADELPHIA Cream Cheese
1 cup frozen broccoli florets, thawed
1 cup frozen cauliflower
1 cup KRAFT Part Skim Mozzarella
Shredded Cheese, divided
1/3 cup fresh bread crumbs
2 tablespoons non-hydrogenated
Heat oven to 350 degrees F.
Cook pasta as directed on package. Meanwhile, microwave pasta sauce in large
microwaveable bowl on HIGH 1-1/2 to 2 min. or until hot. Add cream cheese spread; stir
until well blended. Stir in vegetables and 1/2 cup mozzarella.
Drain pasta. Add to vegetable mixture; mix lightly. Spoon into 9-inch square baking dish
sprayed with cooking spray. Combine remaining mozzarella, bread crumbs and margarine;
sprinkle over pasta mixture.
Bake 30 to 35 min. or until casserole is heated through and top is golden brown.
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