Rosemary Parmesan Orecchiette

• 2-1/2 cups Unsalted butter
• 1/2 cup garlic, minced
• 3 Tbsp. dried rosemary leaves, crushed
• 1-1/4 gal. chicken stock
• 2-1/2 qt. Canned cannellini beans, drained, rinsed
• 3-3/4 qt. Canned diced tomatoes, undrained
• 2-1/2 cups Cooking sherry
• 2-1/2 cups OSCAR MAYER Bacon Pieces
• 1-1/4 gal. Orecchiette pasta, cooked, drained
• 2-1/2 cups KRAFT 100% Shredded Parmesan Cheese - Full Moisture

1. Melt butter in large saucepan on medium-high heat.
2. Add garlic and rosemary; saute 2 to 3 minutes or until garlic is tender.
3. Add stock, beans, tomatoes, sherry and bacon pieces; mix well.
4. Reduce heat to low; simmer 15 minutes, stirring occasionally.
5. For each serving: Spoon 1/2 cup of the hot pasta into serving bowl; top with 1 cup of the soup.
6. Sprinkle with 1 Tbsp.
7. of the Parmesan cheese.

butter, garlic, rosemary, chicken stock, cannellini beans, tomatoes, cooking sherry, oscar mayer, pasta, parmesan cheese

Taken from www.kraftrecipes.com/recipes/-2692.aspx (may not work)