PASTA BAKE WITH PEAS, CARROTS AND TOMATOES

Pasta Bake with Peas, Carrots and Tomatoes image

A variety of delish veggies (including sweet cherry tomatoes!) give this creamy pasta dish gorgeous color and delish flavor.

Provided by My Food and Family

Categories Pasta

Time 50m

Yield 8 servings

Number Of Ingredients 10

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Ingredients

3 cups rigatoni pasta, uncooked
2 carrots, 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

Steps:

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.

Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g