Make-Ahead Tomato-Basil Tortellini Bake

• 1 pkg. (1 lb.) frozen cheese tortellini
• 1 cup frozen peas
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1 cup CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 2 Tbsp. milk
• 1 red pepper, coarsely chopped
• 1/4 cup KRAFT Grated Parmesan Cheese
• 2 Tbsp. chopped fresh basil
• 1/2 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

1. Cook pasta in large saucepan as directed on package, omitting salt and adding peas to the boiling water for the last minute.
2. Drain pasta mixture, reserving 1/4 cup of the cooking water.
3. Mix cream cheese spread, pasta sauce and milk in same saucepan until blended.
4. Stir in peppers, Parmesan and basil.
5. Add pasta mixture and reserved cooking water; mix lightly.
6. Spoon into 9-inch square baking dish sprayed with cooking spray; top with shredded cheese.
7. Wrap tightly.
8. Freeze up to 3 months.
9. When ready to serve, refrigerate overnight to thaw.
10. Heat oven to 350 degrees F. Bake casserole, covered, 1 hour or until heated through, uncovering after 45 min.

frozen cheese tortellini, frozen peas, philadelphia cream cheese, pasta sauce, milk, red pepper, parmesan cheese, fresh basil, italian

Taken from www.kraftrecipes.com/recipes/make-ahead-tomato-basil-tortellini-bake-133275.aspx (may not work)