Baked Penne Florentine

• 2 cups whole wheat penne pasta, uncooked
• 1 can (14-1/2 oz.) diced tomatoes, undrained Safeway 1 lb For $1.29 thru 02/09
• 2 Tbsp. tomato paste
• 1 tsp. dried oregano leaves
• 1 clove garlic, minced
• 1 cup POLLY-O Natural Part Skim Ricotta Cheese
• 1 cup coarsely chopped fresh baby spinach leaves
• 1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided

1. Heat oven to 350 degrees F.
2. Cook pasta in large saucepan as directed on package, omitting salt.
3. Meanwhile, combine tomatoes, tomato paste, oregano and garlic.
4. Drain pasta; place in large bowl.
5. Reserve 1/2 cup of the tomato mixture.
6. Add remaining tomato mixture to pasta along with the ricotta, spinach and 1/2 cup shredded cheese; mix lightly.
7. Spoon pasta mixture into 8-inch square baking dish sprayed with cooking spray; top with reserved tomato mixture and remaining shredded cheese.
8. Bake 25 to 30 min.
9. or until heated through.

whole wheat penne pasta, tomatoes, tomato paste, oregano, clove garlic, pollyo natural part skim ricotta cheese, baby spinach, milk

Taken from www.kraftrecipes.com/recipes/baked-penne-florentine-106084.aspx (may not work)