Baked Penne

½ pound extra lean ground beef

½ cup chopped onions

½ cup chopped green peppers

1 (24 ounce) jar spaghetti sauce

1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided

1 cup KRAFT Shredded Mozzarella Cheese, divided

3 cups hot cooked penne pasta

Heat oven to 350 degrees F.

Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.

Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.

Bake 20 min. or until heated through, uncovering after 15 min.