Pasta e Fagioli

• Prep Time : 5 min
• Cooking time : 22 min
• Makes : 6 servings, 1-1/2 cups (375 mL) each

What You Need!

• 1 jar (675 mL) pasta sauce
• 2 cups water
• 4 large cloves garlic, minced
• 4 cups broad egg noodles, uncooked
• 1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese Spread
• 8 cups baby spinach leaves
• 1 can (19 oz./540 mL) white kidney beans, rinsed
• 3 Tbsp. chopped fresh basil
• 1 cup Kraft 4 Cheese Italiano Shredded Cheese
• 3 Tbsp. Kraft 100% Parmesan Grated Cheese

Make It!

1. Bring pasta sauce, water and garlic to boil in large skillet. Stir in noodles; cover.
2. Cook on medium-low heat 10 to 12 min. or until noodles are tender, stirring occasionally. Add cream cheese spread; cook until melted, stirring frequently.
3. Stir in spinach, beans and basil; cover. Cook 5 min. or until heated through, stirring occasionally. Top with remaining cheeses; cook, covered, 3 to 5 min. or until cheeses are melted.

Nutrition information

• Calories 450
• Total fat 15
• Saturated fat 8
• Cholesterol 55
• Sodium 900
• Carbohydrate 57
• Dietary fibre 9
• Sugars 13

• Protein 22
• Vitamin A 60
• Vitamin C 15
• Calcium 30
• Iron 35
• Makes 6 servings, 1-1/2 cups (375 mL) each

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