Pasta Bake with Peas, Carrots and Tomatoes

• 3 cups rigatoni pasta, uncooked
• 2 carrots, cut into 1/4-inch rounds
• 1 Tbsp. olive oil
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup halved cherry tomatoes
• 1/2 cup fat-free reduced-sodium chicken broth
• 3/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1 cup frozen peas
• 1/4 cup dry bread crumbs
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Heat oven to 400 degrees F.
2. Cook pasta as directed on package, omitting salt and adding carrots to the boiling water for the last 5 min.
3. Meanwhile, heat oil in large skillet on medium-high heat.
4. Add onions; cook 2 min.
5. Add tomatoes; cook 2 min., stirring occasionally.
6. Stir in broth and cream cheese spread; cook 2 min.
7. or until cream cheese is melted.
8. Stir in peas.
9. Drain pasta and carrots.
10. Add to mixture in skillet, stirring to coat.
11. Spoon into 2-qt.
12. baking dish.
13. Combine bread crumbs and Parmesan in small bowl; sprinkle over pasta mixture.
14. Bake 30 min.
15. or until heated through.

rigatoni pasta, carrots, olive oil, onion, tomatoes, chicken broth, philadelphia chive , frozen peas, bread crumbs, parmesan cheese

Taken from www.kraftrecipes.com/recipes/pasta-bake-peas-carrots-tomatoes-186218.aspx (may not work)