- 1 (16 ounce) package frozen cheese tortellini
- 1 (270 g) tub Philadelphia Tomato Basil Cooking Creme
- 1 cup pasta sauce
- 1/4 cup water
- 1 red pepper, cut into bite-size pieces
- 1 cup frozen peas
- 1/4 cup Kraft 100% Parmesan Grated Cheese
- 1/2 cup Kraft 4 Cheese Italiano Shredded Cheese
- Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, mix all remaining ingredients except shredded cheese until blended.
- Drain pasta. Add to cream cheese mixture; mix lightly. Spoon into 9-inch square baking dish sprayed with cooking spray; top with shredded cheese. Wrap tightly in plastic wrap. Freeze up to 3 months. Refrigerate overnight to thaw.
- Heat oven to 350 degrees F. Remove plastic wrap from baking dish; cover with foil. Bake 1 hour or until heated through, uncovering after 45 min.