Creamy Tomato Meatballs and Spaghetti

• 1 pkg. (16 oz.) frozen fully cooked meatballs
• 1 zucchini, sliced
• 1 cup quartered fresh mushrooms
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 tub (10 oz.) PHILADELPHIA Italian Herb Cooking Creme
• 3 cups hot cooked spaghetti
• 1 Tbsp. KRAFT Shredded Parmesan Cheese

1. Heat meatballs as directed on package.
2. Meanwhile, cook and stir zucchini, mushrooms and tomatoes in nonstick skillet on medium heat 4 min.
3. or until zucchini are crisp-tender.
4. Add cooking creme, cook and stir 2 min.
5. Stir in pasta; sprinkle with Parmesan.

meatballs, zucchini, mushrooms, tomatoes, philadelphia italian, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-tomato-meatballs-spaghetti-148058.aspx (may not work)