Creamy Spinach Ravioli

• 2 pkg. (9 oz. each) refrigerated cheese ravioli
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1 cup milk
• 1/4 cup plus 2 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 4 cups baby spinach leaves
• 2 Tbsp. chopped fresh dill
• zest of 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 6 cherry tomatoes, quartered

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook cream cheese spread and milk in large skillet on medium heat 1 to 2 min.
3. or until cream cheese is melted and mixture is well blended, stirring frequently.
4. Add 1/4 cup Parmesan, spinach, dill and zest; mix well.
5. Drain pasta.
6. Add to cream cheese sauce; toss to coat.
7. Serve topped with tomatoes and remaining Parmesan.

philadelphia, milk, parmesan cheese, baby spinach, dill, tomatoes

Taken from www.kraftrecipes.com/recipes/creamy-spinach-ravioli-109758.aspx (may not work)