Creamy Tortellini Alfredo

*From kraftfoods.com

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

1 cup water

2 pkg. (9 oz. each) refrigerated cheese tortellini

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 cup frozen peas

3/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend

6 slices OSCAR MAYER Bacon, cooked, drained and crumbled

Pour broth and water into large saucepan; stir. Bring to boil on medium-high heat. Add tortellini. Reduce heat to medium-low; cover. Simmer 8 to 9 min. or until tortellini is tender. (Do not drain.)

Add cream cheese and peas; stir. Heat 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.

Stir in shredded cheese and bacon.

Cheese Manicotti

8 manicotti shells (or 1 pkg jumbo shells)
2 eggs, beaten
1 1/2 c. ricotta cheese
2 c. shredded mozzarella, divided
1/2 c shredded parmesan cheese
1 garlic clove, minced or pressed
1/4 c. snipped parsley
1/2 tsp. dried oregano
1/4 tsp. salt
1 large bottle marinara sauce

Boil shells until al dente (just tender). Drain and rinse with cold water. Combine eggs, ricotta, 1 cup mozarella, parmesan, garlic, parsley, oregano, and salt. Spoon cheese mixture into shells.

Pour 1 cup of marinara sauce into bottom of pan (9x13). Place shells in pan and pour remaining sauce on top. Sprinkle 1 cup mozzarella over coated shells. cover and refrigerate at least 2 hours (up to 24). Bake at 350 for 25-40 minutes or until bubbly.

Creamy Crock Pot Chicken

4 chicken breasts
1 can cream of chicken soup
8 oz. cream cheese
1 packet dry Italian salad dressing
4 servings cooked pasta

Place chicken breasts into a crock pot. Mix together, soup, cream cheese, and salad dressing and pour over chicken. Cook on low for 4-6 hours. Shred chicken with fork and serve over cooked pasta.