Creamy Rigatoni Gratin

• - rigatoni pasta, uncooked
• 1 gal. pasta sauce
• Philadelphia Light Cream Cheese Product
• 2 qt. frozen broccoli florets, thawed
• 2 qt. frozen cauliflower florets, thawed
• 1 qt. Delissio Italian Mozzarella Block, shredded
• 1 qt. fresh bread crumbs
• 2 cups Kraft Shredded Parmesan

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook pasta sauce and cream cheese product in large saucepan on medium heat 10 min.
3. or until cream cheese is melted, stirring frequently.
4. Stir in vegetables and mozzarella.
5. Drain pasta; place in large bowl.
6. Add sauce; toss to coat.
7. Spoon into 2 (2-1/2-inch-deep) full-hotel pans sprayed with cooking spray (or into 9-inch square pan for trial recipe).
8. Combine bread crumbs and Parmesan; sprinkle over pasta mixture.
9. Bake in 350 degrees F-standard oven 35 min.
10. or until pasta mixture is heated through and top is golden brown.

pasta, pasta sauce, cream cheese, frozen broccoli florets, frozen cauliflower, italian mozzarella, fresh bread crumbs, parmesan

Taken from www.kraftrecipes.com/recipes/creamy-rigatoni-gratin-118144.aspx (may not work)