Saucy Pasta Skillet

• 2 cups frozen BOCA Veggie Ground Crumbles
• 1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
• 2 cups water
• 3 cups radiatore pasta, uncooked
• 1 cup POLLY-O Natural Part Skim Ricotta Cheese
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1. Bring crumbles, sauce and water to boil in large skillet on medium-high heat; stir in pasta.
2. Simmer on medium-low heat 20 min.
3. or until pasta is tender and crumbles are cooked through (160 degrees F), stirring occasionally.
4. Stir in ricotta; cover.
5. Simmer 5 min.
6. Stir in 1/2 cup mozzarella; top with remaining mozzarella.
7. Remove from heat.
8. Let stand, covered, 5 min.
9. or until mozzarella is melted.

veggie ground crumbles, tomato, water, pasta, pollyo natural part skim ricotta cheese, milk

Taken from www.kraftrecipes.com/recipes/saucy-pasta-skillet-60119.aspx (may not work)