Triple-Cheese Spinach Manicotti

By Jaxson

Ingredients

• 12 manicotti shells, uncooked
• 4 slices OSCAR MAYER Bacon, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb. extra-lean ground beef
• 1 pkg. (8 oz. ) PHILADELPHIA Neufchatel Cheese, softened
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
• 1/2 cup KRAFT Shredded Mozzarella Cheese
• 1/2 tsp. each dried basil and oregano leaves
• 1 jar (24 oz.) spaghetti sauce
• 1/2 cup water
• 1/2 cup DI GIORNO Shaved Parmesan Cheese

Details

Servings 6
Preparation time 30mins
Cooking time 75mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350ºF.

COOK pasta as directed on package. Meanwhile, cook bacon in large skillet on medium heat 4 to 5 min or until crisp. Use slotted spoon to remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels. Add onions and garlic to drippings; cook and stir 2 min. Add ground beef; cook and stir 6 to 7 min. or until no longer pink. Stir in bacon, Neufchatel, spinach, mozzarella and herbs.

DRAIN shells; fill with meat mixture. Pour 1 cup sauce into bottom of 13x9-inch baking dish; top with shells. Add water to spaghetti sauce jar. Cover with lid and shake jar. Pour water over shells; cover with foil.

BAKE 45 min. or until heated through, uncovering after 35 min. Top with Parmesan.