Cook spaghetti as directed on package, omitting salt. Meanwhile, mix pasta 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.
Prepare using POLLY-O Natural Part Skim Ricotta Cheese, KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese and KRAFT Lite Zesty Italian Dressing.
Prepare as directed except for baking. Refrigerate up to 24 hours. Bake, uncovered, 40 to 45 min. or until heated though.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
12 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.