- 300 grams rigatoni pasta, uncooked
- 2 cups pasta sauce
- 1/2 cup PHILADELPHIA Cream Cheese Spread
- 1 cup frozen broccoli florets, thawed
- 1 cup frozen cauliflower
- 1 cup KRAFT Part Skim Mozzarella Shredded Cheese, divided
- 1/3 cup fresh bread crumbs
- 2 tablespoons non-hydrogenated margarine, melted
- Heat oven to 350 degrees F.
- Cook pasta as directed on package. Meanwhile, microwave pasta sauce in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until hot. Add cream cheese spread; stir until well blended. Stir in vegetables and 1/2 cup mozzarella.
- Drain pasta. Add to vegetable mixture; mix lightly. Spoon into 9-inch square baking dish sprayed with cooking spray. Combine remaining mozzarella, bread crumbs and margarine; sprinkle over pasta mixture.
- Bake 30 to 35 min. or until casserole is heated through and top is golden brown.