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Lazy Lasagna
1 jar (26 oz.) spaghetti sauce 2 pouches (1 cup each) frozen BOCA Meatless Ground Burger 1 container (24 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese 1/2 cup cholesterol-free egg product 2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided 2 cups rotini pasta, uncooked
PREHEAT oven to 350°F. Mix spaghetti sauce and ground burger; set aside. Mix cottage cheese, egg product and 1 cup of the mozzarella cheese in separate bowl. SPRAY 13x9-inch baking pan with cooking spray. Spread half of the sauce mixture into prepared pan; cover with layers of uncooked pasta and half of the cottage cheese mixture. Top with layers of remaining sauce and cottage cheese mixtures; sprinkle with remaining 1 cup mozzarella cheese. Cover with foil. BAKE 30 min. Remove foil; continue baking 30 min. Remove from oven; let stand 10 min. before cutting to serve.
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Chicken Alfredo Pesto Pasta
2 tsp. oil 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 2 cups milk 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread 2 cups red pepper strips (about 1 large pepper) 1/4 cup KRAFT 100% Grated Parmesan Cheese 2 Tbsp. pesto 8 oz. (1/2 of 16-oz. pkg.) angel hair pasta, cooked, drained
HEAT oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until cooked through. STIR in milk and cream cheese spread; cook 3 min. or until cream cheese spread is completely melted and mixture is well blended. Add peppers, Parmesan cheese and pesto; stir. Cook 3 min. or until heated through, stirring occasionally. ADD pasta; toss to coat.
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Pronto Saucy Beef Pasta Skillet
4 cups bite-size pasta, uncooked 1 lb. boneless beef sirloin steak, cut into thin strips 1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided 1 can (14-1/2 oz.) stewed tomatoes, undrained 1 medium onion, sliced 1 medium green pepper, chopped 1 can (8 oz) sliced mushrooms, drained 1/2 cup CHEEZ WHIZ Cheese Dip
COOK pasta as directed on package. MEANWHILE, cook and stir steak in 2 Tbsp. of the dressing in large skillet on medium-high heat 2 min. or until steak is browned on all sides. Stir in tomatoes with their liquid, the onions, peppers, mushrooms and remaining 2 Tbsp. dressing. Bring to boil. Reduce heat to medium; simmer 10 min. or until onions and peppers are crisp-tender. Remove from heat. TOP with CHEEZ WHIZ; cover. Let stand 2 to 3 min. or until CHEEZ WHIZ is melted. Serve over hot drained pasta.
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Creamy Basil n' Red Pepper Pasta
2 cups penne pasta, uncooked 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese, softened 1/4 cup fat free milk 1 jar (7 oz.) roasted red peppers, well drained 1/2 cup fresh basil leaves 2 Tbsp. KRAFT 100% Grated Parmesan Cheese 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
COOK pasta as directed on package. Meanwhile, place peppers, cream cheese, milk, basil and Parmesan cheese in blender; cover. Blend until smooth; set aside. SPRAY large skillet with cooking spray. Add chicken; cook on medium-high heat 3 min., stirring frequently. Stir in pepper mixture. Reduce heat to medium; cook 5 min. or until heated through, stirring frequently. DRAIN pasta. Add to chicken mixture; stir gently until well blended.