A variety of delish veggies (including sweet cherry tomatoes!) give this creamy pasta dish gorgeous color and delish flavor.
What You Need
Original recipe yields 8 servings
3 cups rigatoni pasta, uncooked
2 carrot s, cut into 1/4-inch rounds
1 Tbsp. olive oil
1 onion, chopped
1 cup halved cherry tomatoes
1/2 cup fat-free reduced-sodium chicken broth
3/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup frozen peas
1/4 cup dry bread crumbs
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 400ºF.
Cook pasta as directed on package, omitting salt and adding carrots to the boiling water for the last 5 min.
Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook 2 min. Add tomatoes; cook 2 min., stirring occasionally. Stir in broth and cream cheese spread; cook 2 min. or until cream cheese is melted. Stir in peas.
Drain pasta and carrots. Add to mixture in skillet, stirring to coat. Spoon into 2-qt. baking dish. Combine bread crumbs and Parmesan in small bowl; sprinkle over pasta mixture.
Bake 30 min. or until heated through.
Omit tomatoes. Add 1 cup blanched broccoli florets before baking.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 3g
* 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.