This baked ziti dish gets its kick from a bit of cayenne—and its creamy, cheesy deliciousness from a blend of cheeses.
What You Need
Original recipe yields 8 servings
1 lb. ziti pasta, uncooked
1/4 cup butter
1/2 cup chopped onion s
2 cloves garlic, minced
1/4 cup flour
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Shredded Parmesan Cheese, divided
1/4 tsp. ground red pepper (cayenne)
1/2 cup KRAFT Shredded Italian* Five Cheese Blend
2 green onion s, sliced
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 375ºF.
Cook pasta as directed on package, omitting salt. Drain, reserving 1/2 cup of the cooking water.
Meanwhile, melt butter in medium saucepan on medium heat. Add chopped onions and garlic; cook 3 min., stirring frequently. Add flour; mix well. Cook 1 min. or until bubbly, stirring constantly. Gradually stir in broth. Bring to boil, stirring constantly; cook and stir 2 min. or until thickened. Add cream cheese; stir until melted and mixture is blended. Remove from heat; add 1/4 cup Parmesan, pepper and reserved pasta water.
Combine cream cheese mixture and pasta in large bowl. Spoon into 2-qt. casserole sprayed with cooking spray. Top with remaining cheeses and green onions.
Bake 15 min. or until cheeses are melted and golden brown.
Serve with fresh fruit and a quick bagged salad tossed with your favorite KRAFT Lite Dressing.
Stir 1 cup sautéed mushrooms into mixture. Bake as directed.
Substitute smoked paprika for the ground red pepper.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.