Eggplant, Spinach & Tomato Pasta Bake

• 2 cups penne pasta, uncooked
• 2 Tbsp. KRAFT Tuscan House Italian Dressing
• 1 eggplant, cut into 1-inch cubes Safeway 1 ea For $1.28 thru 02/09
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 2 cloves garlic, minced
• 3 cups tightly packed fresh spinach leaves
• 1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 375 degrees F.
2. Cook pasta in large saucepan as directed on package, omitting salt.
3. Meanwhile, heat dressing in large skillet on medium-high heat.
4. Add eggplant; cook 3 to 5 min.
5. or until lightly browned, stirring frequently.
6. Stir in tomatoes and garlic; bring to boil.
7. Simmer on low heat 3 min.
8. or until slightly thickened, stirring occasionally.
9. Remove from heat.
10. Add spinach; stir just until wilted.
11. Drain pasta mixture.
12. Add to eggplant mixture along with 1/2 cup shredded cheese; mix well.
13. Spoon into 2-qt.
14. casserole sprayed with cooking spray; top with remaining shredded cheese and Parmesan.
15. Bake 15 min.
16. or until shredded cheese is melted and eggplant mixture is heated through.

penne pasta, italian dressing, eggplant, tomatoes, garlic, tightly packed fresh spinach leaves, italian, parmesan cheese

Taken from www.kraftrecipes.com/recipes/eggplant-spinach-tomato-pasta-bake-182123.aspx (may not work)