HEAT oven to 375ºF.
MIX cream cheese, spinach, 1 cup mozzarella and Parmesan until well blended; spread onto noodles. Roll up tightly.
PLACE, seam-sides down, in 9-inch square baking dish; top with sauce and remaining mozzarella.
BAKE 30 min. or until heated through.


This dish goes by another name which is Port Wine Jello and I have loved this dish that my mother made for many many years and so I thought did many others. As of this Thanksgiving I came to the understanding that no one really liked it according to my friend Rachel. I think this is not so as I clearly remember my brothers and sisters going crazy over it and there usually was never enough. I know growing up over the years that my kids used to have me make it any time of the year because they loved it so much.
COOK spaghetti as directed on package, adding snap peas and red pepper to the cooking water for the last 2 min. of the spaghetti cooking time.
MEANWHILE, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce thickens.
DRAIN spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts.