Vegetable Pasta Bake

• 1 jar (26 to 28 oz.) spaghetti sauce
• 3 cups rotini pasta or penne pasta, cooked, drained
• 1 pkg. (16 oz.) frozen vegetable blend, thawed
• 3/4 cup KRAFT Grated Parmesan Cheese, divided
• 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese

1. Mix spaghetti sauce, pasta, vegetables and 1/2 cup of the Parmesan cheese.
2. Spoon into 13x9-inch (3 quart) baking dish.
3. Top with mozzarella cheese and remaining 1/4 cup Parmesan cheese.
4. Bake at 375F for 20 minutes.
5. - Italian Pasta Bake: Prepare as directed, omitting vegetables.
6. Stir in 1 lb.
7. drained cooked ground beef with spaghetti sauce.

spaghetti sauce, rotini pasta, vegetable blend, parmesan cheese, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/vegetable-pasta-bake-53056.aspx (may not work)