• 6servings
  • 412calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 300 grams rigatoni pasta, uncooked

  2. 2 cups pasta sauce

  3. 1/2 cup PHILADELPHIA Cream Cheese Spread

  4. 1 cup frozen broccoli florets, thawed

  5. 1 cup frozen cauliflower

  6. 1 cup KRAFT Part Skim Mozzarella Shredded Cheese, divided

  7. 1/3 cup fresh bread crumbs

  8. 2 tablespoons non-hydrogenated margarine, melted

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F.

  2. 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.

  3. 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.

  4. Bake 30 to 35 min. or until casserole is heated through and top is golden brown.


Send feedback