Creamy Spinach-Parmesan Cheese Ravioli

• 2 pkg. (9 oz. each) refrigerated light cheese ravioli, uncooked
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
• 1 clove garlic, minced
• 1 cup fat-free milk
• 1/4 cup plus 2 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 4 cups tightly packed baby spinach leaves
• 1/2 cup chopped red bell peppers Target 1 pkg For $2.99 thru 02/06
• 1/2 tsp. crushed red pepper

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook reduced-fat cream cheese, garlic and milk in large skillet on medium heat 1 to 2 min.
3. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
4. Add 1/4 cup Parmesan, spinach, bell peppers and crushed pepper; mix well.
5. Cook 2 min.
6. or just until spinach starts to wilt.
7. Drain pasta.
8. Add to cream cheese sauce; toss to coat.
9. Top with remaining Parmesan.

light cheese, philadelphia, clove garlic, milk, parmesan cheese, tightly packed baby spinach leaves, red bell peppers, red pepper

Taken from www.kraftrecipes.com/recipes/creamy-spinach-parmesan-cheese-ravioli-162911.aspx (may not work)