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Ingredients
- 1 pkg. (350 g) refrigerated cheese ravioli
- 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
- 1/4 cup milk
- 1 red pepper, chopped
- 1 cup frozen peas
- 1 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
Method
- Cook pasta as directed on package, omitting salt.
- Meanwhile, mix cream cheese product and milk until blended.
- Drain pasta, reserving 1/2 cup of the cooking water.
- Cook peppers in large nonstick skillet on medium heat 3 to 5 min.
- or until crisp-tender, stirring frequently.
- Add cream cheese mixture and enough of the reserved cooking water until sauce is of desired consistency.
- Stir in peas; cook 2 to 3 min.
- or until heated through.
- Add pasta; toss to evenly coat.
- Top with shredded cheese.
