What You Need
1 lb. spaghetti, uncooked
3 eggs, beaten
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 jar (15 oz.) Alfredo sauce
1 pkg. (8 oz.) KRAFT Shredded Italian Five Cheese
3/4 cup KRAFT Shredded Parmesan Cheese, divided
(24 oz.) spaghetti sauce
HEAT oven to 350ºF.
COOK spaghetti as directed on package, omitting salt. Mix eggs, ricotta, Alfredo sauce, Italian blend cheese and 1/2 cup Parmesan in large bowl until blended.
DRAIN spaghetti. Add to cheese mixture; mix. Place in 13×9-inch baking dish sprayed with cooking spray; cover.
BAKE 30 min. Remove from oven. Let stand 10 min. before cutting to serve. Meanwhile, heat spaghetti sauce.
SERVE spaghetti topped with sauce and remaining Parmesan.
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