Creamy Baked Spaghetti Casserole

• 660 g spaghetti, uncooked
• 3 eggs
• 1/2 cup milk
• 1/2 cup Philadelphia Cream Cheese Product
• 1 container (475 g) part-skim ricotta cheese
• 2-1/4 cups Touch of Philadelphia Shredded Creamy Mozza Cheese
• 3/4 cup Kraft 100% Parmesan Shredded Cheese, divided
• 1/2 tsp. garlic powder
• 1 jar (650) mL Classico di Napoli Tomato & Basil Pasta Sauce

1. Heat oven to 350 degrees F.
2. Cook spaghetti as directed on package, omitting salt.
3. Meanwhile, mix eggs in large bowl with milk, cream cheese product, ricotta, mozza cheese, 1/2 cup Parmesan and the garlic powder until blended.
4. Drain spaghetti.
5. Add to cheese mixture; toss to evenly coat.
6. Place in 13x9-inch baking dish sprayed with cooking spray; cover.
7. Bake 30 min.
8. Remove from oven; let stand 10 min.
9. before cutting to serve.
10. Meanwhile, heat pasta sauce in saucepan on medium-low heat until warmed through.
11. Serve spaghetti mixture topped with pasta sauce and remaining Parmesan.

eggs, milk, philadelphia cream cheese, ricotta cheese, philadelphia, garlic powder, pasta sauce

Taken from www.kraftrecipes.com/recipes/creamy-baked-spaghetti-casserole-169418.aspx (may not work)