• 2 pkg. (350 g each) fresh cheese filled tortellini, uncooked
• 125 g (1/2 of 250-g tub) PHILADELPHIA Cream Cheese Spread
• 1 cup milk
• 1/2 cup KRAFT 100% Parmesan Grated Cheese
• 2 cups frozen peas 2 pkg. (175 g each) ham steaks, chopped

1. COOK tortellini as directed on package in large saucepan; drain. Set aside.
2. ADD cream cheese spread, milk and Parmesan cheese to saucepan; mix well. Stir in peas and tortellini; cover. Cook on medium-low heat 5 min. or until sauce is thick enough to coat tortellini, stirring occasionally.
3. STIR in ham; cook 2 min. or until heated through. Sprinkle with a dash of nutmeg, if desired.

6 Servings
Cooking Know-HowIf you'd like to reheat leftovers of this pasta for lunch the next day, stir in a little milk first to keep it creamy and moist. Healthy LivingTry with Philadelphia Light Cream Cheese Spread, skim milk and Kraft 100% Light Grated Parmesan Cheese and save 30 calories and 4 grams of fat. SubstitutePreapare as directed, using Philadelphia Herb & Garlic Cream Cheese Spread.