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6 servings, 1 cup each
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Prepare using PHILADELPHIA Neufchatel Cheese.
Substitute 4 cups firmly packed fresh baby spinach leaves for the peas, and stir in 1/4 cup drained oil-packed sun-dried tomatoes with the shredded cheese.
Few things lose heat faster than hot cooked pasta served in a cold bowl. To help keep cooked pasta hot, preheat the serving bowl by pouring hot water into the empty bowl and letting it stand for a minute to warm up. Drain water and fill with cooked pasta just before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was a big disappointment for me, 8 out of 10 times Kraft is the best recipie. I knew my grandkids would love this its pasta! Wrong. The family rated this a 6 out of 10. It was "glumpy", no sauce, flavor was good, but needed saucyness. I would definately leave off the Italian 5 cheese, it gets stringy which makes it hard to serve with the long cheese threads. I will not make this again.
Really enjoyed this recipe. It was super fast and really tasty. Definitely making this again!