Pasta e Fagioli

Ingredients

• 6 oz baby spinach leaves 
• 15 oz .5 can cannellini beans rinsed canned
• 0.5 cup philadelphia cream cheese spread ()
• 3 Tbsp basil fresh chopped
• 4 large cloves garlic minced
• 1 cup italian* five cheese shredded with a touch of philadelphia kraft
• 3 Tbsp parmesan cheese grated kraft
• 24 oz classico family favorites pasta sauce traditional
• 2 cups water 
• 4 cups wide egg noodles uncooked

Equipment

• frying pan

Directions

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.
3. Add cream cheese spread; cook 3 to 5 min. or until melted, stirring frequently.
4. 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 melted, stirring occasionally.