Creamy Tomato Penne

• 2 gal. penne pasta, uncooked
• 1 gal. pasta sauce
• 1-1/4 qt. Philadelphia Light Cream Cheese Product
• 7-1/2 cups fresh basil, chopped

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook sauce and cream cheese product in large saucepan on medium heat until cream cheese is completely melted, whisking constantly.
3. Drain pasta, reserving 3 cups (750 mL) of the cooking water (or reserving 1/4 cup 60 mL of the cooking water for trial recipe).
4. Place pasta in large bowl.
5. Add sauce; toss to coat.
6. Stir in enough of the reserved cooking water until sauce is of desired consistency.
7. Stir in basil just before serving.

penne pasta, pasta sauce, philadelphia light cream cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/creamy-tomato-penne-118120.aspx (may not work)