Mozzarella. Parmesan. Cream cheese. With a trio like that, you just know this Three-Cheese Pasta Bake is going to be a hit at your house!
What You Need
Original recipe yields 6 servings
1-1/2 cups penne pasta, uncooked
1 pkg. (9 oz.) spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cloves garlic, minced
1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/2 cup KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 375ºF.
Cook pasta in large saucepan as directed on package, adding spinach to the boiling water for the last minute. Meanwhile, cook and stir chicken and garlic in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. or until chicken is browned. Stir in pasta sauce and tomatoes; bring to boil. Simmer on medium-low heat 3 min. Remove from heat; stir in cream cheese spread until melted.
Drain pasta mixture well; return to saucepan. Stir in chicken mixture and mozzarella. Spoon into 13x9-inch baking dish; top with Parmesan.
Bake 10 to 15 min. or until heated through.
Three-Cheese Shrimp-Pasta Bake
Prepare as directed, substituting uncooked cleaned medium shrimp for the cut-up chicken.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/3 cups 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.