Spaghetti & Meatballs in Creamy Rosa Sauce

• 1/2 lb. spaghetti, uncooked
• 1 lb. frozen fully cooked turkey meatballs, thawed
• 2 cups spaghetti sauce
• 1 pkg. (16 oz.) frozen bell pepper and onion strips
• 2/3 cup PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme
• 1/4 cup KRAFT Shredded Parmesan Cheese
• 2 Tbsp. chopped fresh parsley

1. Cook spaghetti as directed on package, omitting salt.
2. Meanwhile, cook next 3 ingredients in covered skillet on medium heat 10 to 12 min.
3. or until heated through, stirring frequently.
4. Stir in cooking creme; cook and stir 2 min.
5. Drain spaghetti; place on platter.
6. Top with meatballs, sauce, Parmesan and parsley.

turkey meatballs, spaghetti sauce, frozen bell pepper, philadelphia, parmesan cheese, parsley

Taken from www.kraftrecipes.com/recipes/spaghetti-meatballs-in-creamy-rosa-sauce-131215.aspx (may not work)