Tomato-Basil Pasta

• whole wheat spaghetti, uncooked
• 6 cans canned no-salt-added diced tomatoes (28 fl oz/796 mL each), undrained
• 12 slices bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 1-1/2 qt. onions, chopped Safeway 3 lb For $2.99 thru 02/09
• 1-1/2 tsp. crushed red pepper
• 3 cups fresh basil, chopped
• 4-1/2 cups Delissio Italian Mozzarella Block, shredded
• 1 cup Kraft Shredded Parmesan

1. Cook spaghetti as directed on package, omitting salt.
2. Meanwhile, drain tomatoes, reserving 3 cups (750 mL) of the liquid (or reserving 1/2 cup 125 mL of the liquid for trial recipe).
3. Cook bacon in large skillet until crisp.
4. Remove bacon from skillet; drain on paper towels.
5. Discard drippings from skillet.
6. Add onions to skillet; cook on medium heat 5 min.
7. or until crisp-tender, stirring frequently.
8. Stir in tomatoes, reserved liquid and crushed pepper; cook 5 to 7 min.
9. or until heated through, stirring occasionally.
10. Drain spaghetti; place in large bowl.
11. Add tomato mixture, bacon, basil and mozzarella; mix lightly.
12. Serve topped with Parmesan.

whole wheat spaghetti, salt, bacon, onions, red pepper, fresh basil, italian mozzarella, parmesan

Taken from www.kraftrecipes.com/recipes/tomato-basil-pasta-121705.aspx (may not work)