Vegetable Pasta Bake

• 3 cups rotini pasta, cooked, drained
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
• 1 pkg. (1 lb./450 g) frozen vegetable blend (red and green peppers), thawed
• 1/4 cup Kraft 100% Parmesan Light Grated Cheese, divided
• 1 pkg. (200 g) Cracker Barrel Shredded Mozzarella Cheese

1. Heat oven to 375F.
2. Combine pasta, sauce, vegetables and 2 Tbsp.
3. Parmesan.
4. Spoon into 13x9-inch baking dish or 3-L casserole.
5. Top with mozzarella and remaining Parmesan.
6. Bake 20 min.
7. or until heated through.

rotini pasta, pasta sauce, peppers, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/vegetable-pasta-bake-85847.aspx (may not work)