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Ingredients
- 2 pkg. (9 oz each) refrigerated cheese ravioli
- 1 red pepper, chopped
- 1 tub (8 oz) chive & onion cream cheese spread
- 1 cup frozen peas
- 1 cup kraft shredded Italian five cheese blend
Details
Preparation
Step 1
Cook pasta as directed on package, omitting salt. Drain pasta, reserving 1 cup of the cooking water.
Cook and stir peppers in large nonstick skillet on medium heat 5 mins. or until crisp-tender. Add 3/4 cup of the reserved water, cream cheese spread and peas; cook and stir 2 to 3 mins. or until cream cheese is melted and peas are heated through.
Add pasta; stir to evenly coat. If sauce is too thick, thin with remaining reserved cooking water. Top with shredded cheese.
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