Pasta e Fagioli (Pasta with Beans)

• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
• 2 cups water
• 4 large cloves garlic, minced
• 4 cups broad egg noodles, uncooked
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 8 cups baby spinach leaves
• 1 can (19 oz./540 mL) white kidney beans, rinsed
• 3 Tbsp. chopped fresh basil
• 1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
• 3 Tbsp. Kraft 100% Parmesan Grated Cheese

1. Bring pasta sauce, water and garlic to boil in large skillet.
2. Stir in noodles; cover.
3. Cook on medium-low heat 10 to 12 min.
4. or until noodles are tender, stirring occasionally.
5. Add cream cheese product; cook until melted, stirring frequently.
6. Stir in spinach, beans and basil; cover.
7. Cook 5 min.
8. or until heated through, stirring occasionally.
9. Top with remaining cheeses; cook, covered, 3 to 5 min.
10. or until cheeses are melted.

pasta sauce, water, garlic, egg noodles, philadelphia, baby spinach leaves, fresh basil, cheese, cheese

Taken from www.kraftrecipes.com/recipes/pasta-e-fagioli-pasta-beans-115311.aspx (may not work)