INGREDIENTS:
1 lb. extra-lean ground beef
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 cup long-grain white rice, uncooked
1 cup frozen mixed vegetables (carrots, corn, peas)
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
1 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup fat-free reduced-sodium chicken broth

DIRECTIONS:

1. Heat oven to 375ºF.
   
2. Brown meat in large nonstick skillet; drain. Return meat to skillet.
   
3. Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.
   
4. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
   
5. Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.
   

INGREDIENTS:

• 1 pkg. (16 oz.) ziti pasta, uncooked
• 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
• 1 jar (24 oz.) pasta sauce
  
• 1 tub (16 oz.) POLLY-O Original Ricotta Cheese
• 1 can (14.5 oz.) diced tomatoes, undrained
  
• 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
• 4 fully cooked chicken Italian sausage links (3/4 lb.), chopped

DIRECTIONS:

1. Place pasta in slow cooker sprayed with cooking spray. Reserve 1/2 cup mozzarella for later use. Add remaining mozzarella to slow cooker along with all remaining ingredients; mix lightly. Cover with lid.
2. Cook on LOW 3 to 4 hours (or on HIGH 2 to 3 hours).
3. Top with reserved mozzarella; cook (covered) on HIGH 10 min. or until melted.

KITCHEN TIPS:

1. Special Extra--Chop 1/2 cup loosely packed fresh basil; sprinkle over cooked ziti just before serving.
2. Mindful Eating--Manage portions by using a smaller plate for your meals and snacks. This will help you stick to the recommended serving sizes of your favorite recipes

Used with permission from Kraft Foods