Creamy Tomato & Basil Meatball Rotini

• 1 lb. frozen fully cooked meatballs (about 32 meatballs, 1/2 oz. each)
• 2 cups quick-cooking rotini pasta, uncooked
• 1 cup CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 1-1/4 cup water
• 1 pkg. (16 oz.) frozen bell pepper and onion strips
• 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread

1. Heat electric skillet to 350 degrees F.
2. Combine first 4 ingredients in skillet; top with vegetables.
3. Cover with lid.
4. Cook 10 min., stirring after 5 min.
5. Add cream cheese spread; stir until cream cheese spread is completely melted and mixture is well blended.
6. Reduce heat to low.
7. Keep warm until ready to serve.

meatballs, quickcooking rotini pasta, pasta sauce, water, frozen bell pepper, philadelphia

Taken from www.kraftrecipes.com/recipes/creamy-tomato-basil-meatball-rotini-170596.aspx (may not work)