Pasta e Fagioli (Pasta with Beans)

• 1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 2 cups water
• 4 large cloves garlic, minced
• 4 cups wide egg noodles, uncooked
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 1 pkg. (6 oz.) baby spinach leaves
• 1 can (15 oz.) cannellini beans, rinsed
• 3 Tbsp. chopped fresh basil
• 1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
• 3 Tbsp. KRAFT Grated Parmesan Cheese

1. Bring pasta sauce, water and garlic to boil in large skillet.
2. Stir in noodles; cover.
3. Cook on medium-low heat 10 to 12 min.
4. or until noodles are tender, stirring occasionally.
5. Add cream cheese spread; cook 3 to 5 min.
6. or until melted, stirring frequently.
7. Stir in spinach, beans and basil; cover.
8. Cook 5 min.
9. or until heated through, stirring occasionally.
10. Top with remaining cheeses; cook, covered, 3 to 5 min.
11. or until melted, stirring occasionally.

pasta sauce, water, garlic, wide egg noodles, philadelphia cream cheese, baby spinach leaves, cannellini beans, fresh basil, italian, parmesan cheese

Taken from www.kraftrecipes.com/recipes/pasta-e-fagioli-pasta-beans-115310.aspx (may not work)