This is an amazingly delicious pasta recipe! For a low fat option, prepare as directed using Philly Neufchatel Cream Cheese.
| 3 cups (8 oz.) penne pasta, uncooked |
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4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut up |
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1 cup milk |
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1/4 cup KRAFT 100% Grated Parmesan Cheese |
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4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled |
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2 cups baby spinach leaves |
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1 cup grape or cherry tomatoes |
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1 tsp. Italian seasoning |
| COOK pasta in large saucepan as directed on package. |
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MEANWHILE, cook cream cheese, milk and Parmesan cheese in large skillet on medium-high heat 3 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add remaining ingredients; cook and stir 5 min. or until heated through. |
| DRAIN pasta; return to pan. Add sauce; toss to coat. |
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