Creamy Piquillo Pepper Stuffed Shells with PHILADELPHIA Cream Cheese

• 4 canned piquillo peppers
• 1 cup of evaporated milk
• 1 cube of chicken bouillon
• 1 teaspoon of ground black pepper
• 1 teaspoon of garlic powder
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 bag (12 oz.) frozen stuffed shells (8 stuffed shells)
• 2 cups of KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
• 2 cups of fresh spinach for serving, divided

1. Heat oven to 375F.
2. Start by preparing the piquillo pepper creamy sauce by placing the peppers inside the blender along with the evaporated milk, the chicken bouillon, the black pepper, the garlic powder and the PHILADELPHIA Cream Cheese.
3. Blend all ingredients until sauce is smooth.
4. To cook the stuffed shells use a medium size baking dish preferably with a lid.
5. Add some of the sauce to the baking dish and then place frozen stuffed shells side by side.
6. Cover the shells with the rest of the creamy sauce and top with the KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA.
7. Cook covered in the oven for 25 minutes.
8. Then uncover the dish and broil for 5 minutes until cheese is golden brown (melted).
9. Serve the stuffed shells over a bed of fresh spinach.

piquillo peppers, milk, chicken bouillon, ground black pepper, garlic, philadelphia cream cheese, shells, mozzarella cheese, fresh spinach

Taken from www.kraftrecipes.com/recipes/creamy-piquillo-pepper-stuffed-shells-philadelphia-cream-cheese-168984.aspx (may not work)