Vegetarian Lasagna Skillet

• 2 cups farfalle (bow-tie pasta), uncooked
• 2 Tbsp. oil
• 2 zucchini, cut lengthwise into quarters, then sliced crosswise (about 2 cups)
• 1 jar (15 oz.) CLASSICO Creamy Alfredo Pasta Sauce
• 1 can (15 oz.) great Northern beans, rinsed
• 1 clove garlic, minced
• 2 cans (14.5 oz.each) fire-roasted diced tomatoes with garlic, drained
• 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium-high heat.
3. Add zucchini; cook 5 min.
4. or until tender.
5. Add Alfredo sauce, beans and garlic; cook 5 min.
6. or until heated through, stirring occasionally.
7. Drain pasta.
8. Add to zucchini mixture with the tomatoes; stir.
9. Top with cheeses; cook 2 to 3 min.
10. or until mozzarella is melted.

farfalle, oil, zucchini, pasta sauce, beans, clove garlic, tomatoes, mozzarella cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/vegetarian-lasagna-skillet-165516.aspx (may not work)