6. Pour combination into casserole dish. Sprinkle top with remaining shredded cheddar cheese.
8. Bake until hot & bubbling - approx. 20 minutes if sauce prepared on stove top.
HEAT oven to 375ºF.
COOK pasta as directed on package, adding spinach to the boiling water the last minute.
COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.
Heat oven to 375ºF.
Prepare stuffing as directed on package.
Spread pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover with foil.Bake 40 min. or until chops are done (160ºF), removing foil after 30 min.
Cook pasta as directed on package.
Meanwhile, cook sausage and peppers in large skillet on medium-high heat 15 min., turning sausage for even browning. Add sauce; cover. Cook on medium heat 10 min. or until heated through.
Drain pasta; mix with sausage and peppers in skillet. Sprinkle with cheese.