Italian Sausage and Penne Pasta Bake

• 3 cups penne pasta, uncooked
• 1/2 lb. Italian sausage links, cut into 1/2-inch slices
• 1 Tbsp. olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 3/4 cup (6 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1 cup fat-free reduced-sodium chicken broth
• 1/4 cup chopped oil-packed sun-dried tomatoes
• 1/2 cup chopped fresh basil
• 1/2 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

1. Heat oven to 375 degrees F.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, cook sausage in large skillet on medium heat 8 to 9 min.
4. or until done, stirring occasionally.
5. Remove sausage from skillet; drain skillet.
6. Add oil and onions to same skillet; cook on medium heat 4 min.
7. or until onions are crisp-tender, adding garlic for the last minute.
8. Stir in cream cheese spread and broth; cook and stir 2 min.
9. or until cream cheese spread is melted.
10. Drain pasta.
11. Add to cream cheese mixture with the sun-dried tomatoes, basil and sausage; mix lightly.
12. Spoon into 2-qt.
13. casserole sprayed with cooking spray.
14. Top with cheese; cover.
15. Bake 30 min.
16. or until heated through.

penne pasta, italian sausage links, olive oil, onion, garlic, philadelphia, chicken broth, chopped oil, fresh basil, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/italian-sausage-penne-pasta-bake-185635.aspx (may not work)