Italian Sausage Manicotti with Parmesan

• 12 manicotti shells, uncooked
• 3/4 lb. Italian sausage
• 1 tub (8 oz.) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
• 1 cup POLLY-O Natural Part Skim Ricotta Cheese
• 1/4 cup milk
• 1/4 tsp. Italian seasoning
• 1/2 cup chopped fresh parsley
• 1/4 cup KRAFT Grated Parmesan Cheese, divided
• 2 cups CLASSICO Tomato and Basil Pasta Sauce, divided
• 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

1. Heat oven to 350 degrees F.
2. Cook manicotti as directed on package, omitting salt.
3. Meanwhile, brown crumbled sausage in large skillet; drain.
4. Remove from heat.
5. Stir in reduced-fat cream cheese, ricotta, milk, Italian seasoning, parsley and 2 Tbsp.
6. Parmesan.
7. Drain manicotti; stuff with sausage mixture.
8. Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish; top with manicotti and remaining sauce.
9. Bake 30 min.
10. or until heated through, topping with mozzarella and remaining Parmesan for the last 5 min.

shells, italian sausage, philadelphia, pollyo natural part skim ricotta cheese, milk, italian seasoning, parsley, parmesan cheese, tomato, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/italian-sausage-manicotti-parmesan-167749.aspx (may not work)