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Main dishes

3-Cheese Spaghetti & Vegetable Casserole

photo by:kraft
This easy spaghetti and vegetable casserole gets a very cheesy boost from three favorite cheeses—ricotta, mozzarella and Parmesan.
time
prep:
25 min
total:
1 hr 10 min
servings
total:
12 servings, 1 cup each

What You Need

1
pkg.  (1 lb.) spaghetti , uncooked
2
cups  spaghetti sauce
1
container  (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1
pkg.  (8 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese
1/2
cup  KRAFT Tuscan House Italian Dressing
1
cup  KRAFT Parmesan Cheese, divided
1
pkg.  (16 oz.) frozen Italian-style vegetable blend, thawed, drained

Make It

HEAT oven to 350°F.

COOK spaghetti as directed on package, omitting salt. Meanwhile, mix spaghetti sauce, ricotta, mozzarella, dressing and 1/2 cup Parmesan.

DRAIN spaghetti; toss with vegetables and sauce. Spoon into 13x9-inch baking dish; top with remaining Parmesan.

BAKE 40 to 45 min. or until heated through.

Kraft Kitchens Tips

Variation
Prepare using POLLY-O Natural Part Skim Ricotta Cheese, KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese and KRAFT Lite Zesty Italian Dressing.
Make Ahead
Prepare as directed except for baking. Refrigerate up to 24 hours. Bake, uncovered, 40 to 45 min. or until heated though.
K:46876v0:156464
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