Cook noodles as directed on package, omitting salt.
Meanwhile, brown meat with onions and garlic in large nonstick skillet. Add tomatoes and cream cheese spread; cook and stir 2 to 3 min. or until cream cheese is melted and mixture just comes to boil. Add spinach; cook and stir 1 min. Remove from heat. Add 1/4 cup shredded cheese; stir until melted.
Drain noodles. Spoon 1/3 cup spinach mixture into each of 2 (2-cup) ramekins; top with 1 noodle, letting excess noodle extend over rim of ramekin. Top each with 1/3 cup spinach mixture; fold noodle back over dish to cover filling. Repeat until all filling is folded between noodle layers; top with remaining shredded cheese.
Bake 20 min. or until heated through. Let stand 5 min. before serving.
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
How to Use Remaining Canned Tomatoes
Refrigerate the remaining canned tomatoes in airtight container. Use to prepare your favorite soup, stew or casserole recipe.
Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Italian* Three Cheese Blend.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 29g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
2 servings, 1-3/4 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.