• 2 piece (9 oz. each) refrigerated cheese ravioli
• 1/2 cup(s) (1/2 of 8-oz. tub) philadelphia chive & onion cream cheese spread
• 1 cup(s) milk
• 1/4 cup(s) plus 2 tbsp. kraft 100% grated parmesan cheese, divided
• 4 cup(s) baby spinach leaves
• 6 piece cherry tomatoes, quartered

COOK pasta as directed on package.

MEANWHILE, place cream cheese spread in large skillet. Add milk; cook on medium heat 1 to 2 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add 1/4 cup of the Parmesan cheese, the spinach, dill and lemon peel; mix well.

DRAIN pasta. Add to cream cheese sauce; toss to coat. Serve topped with tomatoes and remaining 2 Tbsp. Parmesan cheese.