Creamy Baked Spaghetti Casserole

• 1 lb. spaghetti, uncooked
• 3 eggs, beaten
• 1 container (15 oz.) POLLY-O Original Ricotta Cheese
• 1 jar (15 oz.) Alfredo sauce
• 1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
• 3/4 cup KRAFT Shredded Parmesan Cheese, divided
• 1 jar (24 oz.) spaghetti sauce

1. Heat oven to 350 degrees F.
2. Cook spaghetti as directed on package, omitting salt.
3. Meanwhile, mix eggs, ricotta, Alfredo sauce, Italian blend cheese and 1/2 cup Parmesan in large bowl until blended.
4. Drain spaghetti.
5. Add to cheese mixture; toss to evenly coat.
6. Place in 13x9-inch baking dish sprayed with cooking spray; cover.
7. Bake 30 min.
8. Remove from oven.
9. Let stand 10 min.
10. before cutting to serve.
11. Meanwhile, heat spaghetti sauce.
12. Serve spaghetti topped with sauce and remaining Parmesan.

eggs, ricotta cheese, alfredo sauce, italian, parmesan cheese, spaghetti sauce

Taken from www.kraftrecipes.com/recipes/creamy-baked-spaghetti-casserole-169132.aspx (may not work)