Tomato-Basil Ravioli Bake with Parmesan

• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. milk
• 1/2 tsp. Italian seasoning
• 1/2 tsp. garlic powder
• 1 can (14 oz.) no-salt-added diced tomatoes, undrained
• 1/2 cup water
• 2 green onions, finely chopped
• 1 pkg. (9 oz.) refrigerated cheese ravioli, uncooked
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 400 degrees F.
2. Mix cream cheese spread, milk and seasonings in medium bowl until blended.
3. Add next 3 ingredients; mix well.
4. Add ravioli; stir gently to evenly coat.
5. Spoon into 8-inch square baking dish sprayed with cooking spray; cover.
6. Bake 30 min., uncovering and sprinkling with Parmesan for the last 5 min.

philadelphia cream cheese, milk, italian seasoning, garlic powder, salt, water, green onions, parmesan cheese

Taken from www.kraftrecipes.com/recipes/tomato-basil-ravioli-bake-parmesan-154970.aspx (may not work)