Saucy Meatballs Over Pappardelle Pasta

• 1 lb. frozen fully cooked meatballs
• 1/2 lb. pappardelle pasta, uncooked
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. milk
• 1/2 tsp. Italian seasoning
• 2 cups frozen bell pepper and onion strips
• 2 tsp. chopped fresh parsley

1. Heat meatballs as directed on package.
2. While meatballs are baking, cook pasta as directed on package, omitting salt.
3. Meanwhile, mix cream cheese spread, milk and Italian seasoning until blended.
4. Cook vegetables in large nonstick skillet on medium heat 3 min., stirring frequently.
5. Add cream cheese mixture; cook and stir 2 min.
6. or until heated through.
7. Drain pasta; place on platter.
8. Add meatballs to cream cheese sauce; stir to evenly coat.
9. Spoon over pasta; sprinkle with parsley.

meatballs, pasta, philadelphia cream cheese, milk, italian seasoning, frozen bell pepper, parsley

Taken from www.kraftrecipes.com/recipes/saucy-meatballs-over-pappardelle-pasta-158852.aspx (may not work)