Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
Meanwhile, cook and stir bacon in large saucepan until crisp. Use slotted spoon to remove bacon from pan, reserving drippings in pan. Add flour to drippings; cook and stir 1 min. or until bubbly. Gradually stir in milk. Bring to boil, stirring constantly; cook and stir 3 to 5 min. or until thickened.
Add 1 cup cheddar and Parmesan to saucepan; cook and stir 2 to 3 min. or until melted. Add pasta mixture and bacon; mix well.
Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheddar. Bake 20 min. or until heated through.
Serve this main dish with crunchy, raw vegetables and your favorite fresh fruit to round out the meal.
Prepare using fat-free milk and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.
Stir 1/2 cup chopped tomatoes into the pasta before spooning it into the prepared casserole.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.