Here's a dressed-up version of a classic BLT, with bacon, baby spinach leaves and grape tomatoes tossed in cheesy penne pasta.
What You Need
Original recipe yields 4 servings
3 cups penne pasta, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
1/4 cup KRAFT Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 cups baby spinach leaves
1 cup grape or cherry tomatoes
1 tsp. dried Italian seasoning
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Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, cook cream cheese, milk and Parmesan in large skillet on medium-high heat 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Add all remaining ingredients except pasta; cook and stir 5 min. or until heated through.
Drain pasta; return to pan. Add sauce; toss to coat.
Prepare using 4 slices OSCAR MAYER Fully Cooked Bacon, chopped.
Prepare using PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cups each
* 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.