MAKE-AHEAD TOMATO-BASIL TORTELLINI BAKE

Make-Ahead Tomato-Basil Tortellini Bake image

Feel prepared with this Make-Ahead Tomato-Basil Tortellini Bake. Pop this Make-Ahead Tomato-Basil Tortellini Bake out of the oven right at dinner time.

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

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Ingredients

1 pkg. (1 lb.) frozen cheese tortellini
1 cup frozen peas
1 tub (7.5 oz.) PHILADELPHIA Cream Cheese Spread
1 cup CLASSICO Tomato and Basil Pasta Sauce
2 Tbsp. milk
1 red pepper, coarsely chopped
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil
1/2 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Steps:

Cook pasta in large saucepan as directed on package, omitting salt and adding peas to the boiling water for the last minute.
Drain pasta mixture, reserving 1/4 cup of the cooking water. Mix cream cheese spread, pasta sauce and milk in same saucepan until blended. Stir in peppers, Parmesan and basil. Add pasta mixture and reserved cooking water; mix lightly.
Spoon into 9-inch square baking dish sprayed with cooking spray; top with shredded cheese. Wrap tightly. Freeze up to 3 months. When ready to serve, refrigerate overnight to thaw.
Heat oven to 350ºF. Bake casserole, covered, 1 hour or until heated through, uncovering after 45 min.

Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g