Four-Cheese Spinach Casserole

• 1 pkg. (16 oz.) whole wheat rotini pasta, uncooked
• 1 Tbsp. olive oil
• 1/2 lb. sliced fresh mushrooms
• 4 green onions, sliced
• 3 cloves garlic, minced
• 1 tsp. Italian seasoning
• 1 pkg. (9 oz.) frozen chopped spinach, thawed, drained
• 1/2 cup POLLY-O Natural Part Skim Ricotta Cheese
• 1/2 cup KRAFT 100% Grated Parmesan and Romano Cheese
• 1-1/2 cups CLASSICO Creamy Alfredo Pasta Sauce
• 1/2 cup milk
• 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese

1. Heat oven to 400F.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
4. Add mushrooms, onions, garlic and Italian seasoning; cook and stir until mushrooms are tender.
5. Stir in spinach; cook 2 min., stirring frequently.
6. Add all remaining ingredients except shredded cheese; cook until heated through, stirring constantly.
7. Drain pasta.
8. Add to mushroom mixture along with the mozzarella; mix lightly.
9. Spoon into 2-qt.
10. casserole sprayed with cooking spray.
11. Bake 20 to 25 min.
12. or until heated through.

whole wheat rotini pasta, olive oil, mushrooms, green onions, garlic, italian seasoning, pollyo natural part skim ricotta cheese, romano cheese, pasta sauce, milk, milk

Taken from www.kraftrecipes.com/recipes/four-cheese-spinach-casserole-161609.aspx (may not work)