Campanelle with Spinach & Bacon

• 1 lb. campanelle pasta, uncooked
• 12 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 1/2 cup KRAFT Zesty Italian Dressing
• 2 pkg. (6 oz. each) baby spinach leaves
• 1 cup KRAFT Shredded Italian* Five Cheese Blend

1. Cook pasta in Dutch oven or large deep skillet as directed on package, omitting salt.
2. Meanwhile, cook and stir bacon in medium skillet until crisp.
3. Remove bacon from skillet with slotted spoon; drain on paper towels.
4. Discard all but 2 Tbsp.
5. drippings.
6. Whisk reserved drippings with dressing until blended.
7. Drain pasta; return to pan.
8. Add dressing mixture, bacon, spinach and cheese; mix lightly.

campanelle pasta, bacon, italian dressing, baby spinach leaves, italian

Taken from www.kraftrecipes.com/recipes/campanelle-spinach-bacon-165121.aspx (may not work)