Campanelle with Spinach & Bacon

• 1 lb. (450 g) campanelle pasta, uncooked
• 12 slices bacon, cut into 1-inch pieces
• 1/2 cup Kraft Zesty Italian Dressing
• 16 cups loosely packed baby spinach leaves
• 1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese

1. Cook pasta in Dutch oven or large deep skillet as directed on package, omitting salt.
2. Meanwhile, cook and stir bacon in skillet until crisp.
3. Remove bacon from skillet with slotted spoon; drain on paper towels.
4. Discard all but 2 Tbsp.
5. drippings.
6. Whisk reserved drippings with dressing until blended.
7. Drain pasta; return to pan.
8. Add dressing mixture, bacon, spinach and cheese; mix lightly.

campanelle pasta, bacon, italian dressing, baby spinach leaves, cheese

Taken from www.kraftrecipes.com/recipes/campanelle-spinach-bacon-165464.aspx (may not work)