Turkey Italiano Bake

• 3 cups whole wheat farfalle (bow-tie pasta), uncooked
• 1 zucchini, coarsely shredded
• 1/2 cup chopped red peppers
• 2 cups chopped leftover roasted turkey (white meat)
• 1-3/4 cups CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 1/3 cup thinly sliced fresh basil
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1 clove garlic, minced
• 1/4 tsp. ground black pepper
• 1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

1. Heat oven to 350 degrees F.
2. Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last minute; drain.
3. Return to pan.
4. Add all remaining ingredients except shredded cheese to pasta mixture; mix lightly.
5. Stir in 1/2 cup shredded cheese; spoon into 8-inch square baking dish sprayed with cooking spray.
6. Top with remaining shredded cheese; cover.
7. Bake 30 min.
8. or until heated through, uncovering for the last 10 min.

whole wheat farfalle, zucchini, red peppers, turkey, pasta sauce, fresh basil, parmesan cheese, clove garlic, ground black pepper, italian

Taken from www.kraftrecipes.com/recipes/turkey-italiano-bake-138749.aspx (may not work)