Inspired by the classic soup, this cheesy pasta is made with veggies, ham and beans. Its creamy deliciousness comes from three different kinds of cheese.
What You Need
Original recipe yields 6 servings
2 cups elbow macaroni, uncooked
1 small onion, chopped
1 pkg. (6 oz.) OSCAR MAYER Baked Cooked Ham, chopped
1 large zucchini, chopped
1 carrot, peeled, chopped
1 can (15 oz.) black beans, rinsed
1 can (14.5 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) baby spinach leaves
4 KRAFT Singles, cut up
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Cook macaroni as directed on package. Meanwhile, cook and stir onions in Dutch oven or large deep skillet sprayed with cooking spray on medium heat 2 min. Stir in next 6 ingredients; cover. Simmer on medium-low heat 7 min., stirring occasionally.
Drain macaroni. Add to ingredients in Dutch oven along with the Singles pieces; cook and stir 3 min. or until Singles are melted.
Serve topped with mozzarella and Parmesan.
Substitute 1/2 lb. Swiss chard, stemmed and chopped, for the spinach.
Substitute 1 can (15 oz.) pinto beans for the black beans.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup 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.