Farfalle in Tomato Cream Sauce

• 2-1/4 gal. onions, thinly sliced King Sooper's 1 lb For $0.99 thru 02/09
• 2-1/4 cups garlic, minced
• 1-1/2 qt. KRAFT Italian Dressing
• 3-3/4 gal. tomatoes, seeded, coarsely chopped
• 3 qt. water or chicken stock
• 2 Tbsp. salt
• 1 Tbsp. pepper
• 3 gal. farfalle (bow-tie pasta), cooked
• 1-1/4 gal. PHILADELPHIA Original Cream Cheese, cubed
• 3 cups fresh parsley
• 3 cups KRAFT Grated Parmesan Cheese

1. Saute onion and garlic in dressing in large skillet until crisp-tender.
2. Add tomatoes and water; simmer 15 min.
3. or until slightly thickened, stirring occasionally.
4. Season with salt and pepper.
5. For each serving: Toss 1 cup of the hot pasta with 1 cup of the sauce in saucepan.
6. Add 3 oz.
7. (about 1/3 cup) of the cream cheese and 1 Tbsp.
8. of the parsley; mix lightly.
9. Cook until cream cheese is completely melted, stirring frequently.
10. Transfer to serving plate; sprinkle with 1 Tbsp.
11. of the Parmesan cheese.

onions, garlic, italian dressing, tomatoes, water, salt, pepper, farfalle, philadelphia original cream cheese, fresh parsley, parmesan cheese

Taken from www.kraftrecipes.com/recipes/farfalle-in-tomato-cream-sauce-97836.aspx (may not work)