Cheesy Sausage and Penne Bake

• 3 cups penne pasta, uncooked
• 1/2 lb. (225 g) Italian sausage, cut into 3/4-inch slices
• 1 Tbsp. olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1 cup 25%-less-sodium chicken broth
• 1/4 cup chopped sun-dried tomatoes
• 1/2 cup chopped basil
• 1/2 cup Touch of Philadelphia Shredded Creamy Mozza Cheese

1. Heat oven to 375 degrees F.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, cook sausage in large skillet on medium-high heat, 8 to 9 min., stirring occasionally.
4. Remove from skillet and set aside.
5. Drain any fat from pan.
6. Reduce heat to medium.
7. Add olive oil, onions and garlic; cook until crisp-tender, 3 to 5 min.
8. Add cream cheese and broth, stirring until cream cheese is melted, about 2 min.
9. Add drained pasta, sundried tomatoes, basil and sausage, tossing to combine.
10. Pour into a 2-L baking dish sprayed with cooking spray.
11. Sprinkle with cheese.
12. Cover.
13. Bake 20 min.
14. Uncover; bake an additional 15 min., or until heated through.

penne pasta, italian sausage, olive oil, onion, garlic, philadelphia, tomatoes, basil, philadelphia

Taken from www.kraftrecipes.com/recipes/cheesy-sausage-penne-bake-172211.aspx (may not work)