BOCA Pasta Bake

• 1-1/4 cup rotini pasta
• 6 oz.
• 2 cup reduced sodium spaghetti sauce
• 3/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
• 6 oz. KRAFT 2% Milk Shredded Mozzarella Cheese
• 1 frozen broccoli spears
• 4 peach

1. Cook pasta according to package instructions; drain.
2. Heat oven to 375 F and spray a 13x9-inch baking dish with no stick cooking spray.
3. Mix crumbles, pasta, spaghetti sauce and 1/2 of the Parmesan topping.
4. Spoon into prepared dish.
5. Top with mozzarella cheese; sprinkle with remaining Parmesan topping.
6. Bake for 20 minutes.
7. Heat frozen vegetables on stove top or in microwave and top with margarine.
8. Serve with fresh peaches (or 2 halves canned in juice) for each person.

rotini pasta, spaghetti sauce, milk, broccoli spears, peach

Taken from www.kraftrecipes.com/recipes/boca-pasta-bake-61921.aspx (may not work)