3-Cheese Spaghetti & Vegetable Casserole

• 1 pkg. (1 lb.) spaghetti , uncooked
• 2 cups CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
• 1 pkg. (8 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese
• 1/2 cup KRAFT Tuscan House Italian Dressing
• 1 cup KRAFT Parmesan Cheese, divided
• 1 pkg. (16 oz.) frozen Italian-style vegetable blend, thawed, drained

1. Heat oven to 350F.
2. Cook spaghetti as directed on package, omitting salt.
3. Meanwhile, mix pasta sauce, ricotta, mozzarella, dressing and 1/2 cup Parmesan.
4. Drain spaghetti; toss with vegetables and sauce.
5. Spoon into 13x9-inch baking dish; top with remaining Parmesan.
6. Bake 40 to 45 min.
7. or until heated through.

pasta sauce, ricotta cheese, milk, italian dressing, parmesan cheese, vegetable blend

Taken from www.kraftrecipes.com/recipes/3-cheese-spaghetti-vegetable-casserole-156464.aspx (may not work)