Easy Italian Vegetable Pasta Bake

• 3 cups mostaccioli, cooked, drained
• 1 jar (27-1/2 oz.) pasta sauce
• 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
• 2 cups thinly sliced mushrooms
• 2 cups each thin yellow squash and zucchini slices, halved

1. Mix mostaccioli, pasta sauce, 1 cup of the cheese and vegetables in large bowl.
2. Spoon into 13x9-inch baking dish.
3. Top with remaining cheese.
4. Bake at 375F for 20 to 25 minutes or until thoroughly heated.
5. Right BitesTM Variation: Prepare as directed, substituting light meatless variety pasta sauce for pasta sauce and KRAFT 2% Milk Reduced Fat Shredded Mozzarella Cheese for KRAFT Shredded Mozzarella Cheese.
6. Nutrition Information Per Serving for Right BitesTM Variation:: 370 calories, 7g fat, 20mg cholesterol, 690mg sodium, 56g carbohydrate, 6g dietary fiber, 21g protein.

mostaccioli, pasta sauce, mozzarella cheese, mushrooms, thin yellow

Taken from www.kraftrecipes.com/recipes/easy-italian-vegetable-pasta-bake-50055.aspx (may not work)