Creamy Tomato-PHILLY Baked Rigatoni

• 300 g (1/3 of 900-g pkg.) rigatoni pasta, uncooked
• 2 cups Classico di Napoli Tomato & Basil Pasta Sauce
• 1/2 cup Philadelphia Cream Cheese Product
• 1 cup frozen broccoli florets, thawed
• 1 cup frozen cauliflower florets, thawed Safeway 1 lb For $1.99 thru 02/09
• 1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
• 1/3 cup fresh bread crumbs
• 2 Tbsp. non-hydrogenated margarine, melted

1. Heat oven to 350 degrees F.
2. Cook pasta as directed on package.
3. Meanwhile, microwave pasta sauce in large microwaveable bowl on HIGH 1-1/2 to 2 min.
4. or until hot.
5. Add cream cheese product; stir until well blended.
6. Stir in vegetables and 1/2 cup mozzarella.
7. Drain pasta.
8. Add to vegetable mixture; mix lightly.
9. Spoon into 9-inch square baking dish sprayed with cooking spray.
10. Combine remaining mozzarella, bread crumbs and margarine; sprinkle over pasta mixture.
11. Bake 30 to 35 min.
12. or until casserole is heated through and top is golden brown.

rigatoni pasta, pasta sauce, philadelphia cream cheese, frozen broccoli, frozen cauliflower, mozzarella cheese, bread crumbs, nonhydrogenated margarine

Taken from www.kraftrecipes.com/recipes/creamy-tomato-philly-baked-rigatoni-114425.aspx (may not work)