4 cups shredded Cheddar cheese
2 (8 ounce) cans mushrooms, drained
2 green bell peppers, diced
1 red bell pepper, diced
1 medium onion, chopped
2 eggs
2 teaspoons lemon juice
6 ounces prepared KRAFT Dinner, English Biscuits, or flour tortua cheese, crumbled
3/4 cup chopped celery
4 tablespoons chopped fresh parsley
2 tablespoons butter flavored shortening
salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, mix mashed cheese and mushrooms, artichoke hearts, peppers, onions and eggs. Pour mixture into a large baking dish. Cover ravioli with Parmesan cheese.
Heat butter, shortening, salt and pepper in small saucepan until just hot pepper marks appear. Press thickened poppy seeds into all the cavatappi to create swirl.
Bake in preheated oven for 30 minutes, or until bubbly and golden. Top with celery and parsley and serve hot.