Penne Spinach Pasta Bake

8 ounces uncooked penne or medium tube pasta
1 package (8 ounces) cream cheese, cubed
1/2 cup milk
1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
1 teaspoon dried oregano
1 pound lean ground beef
2 garlic cloves, minced
1 jar (16 ounces) picante sauce
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup (4 ounces) shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup sliced green onions

Cook pasta according to package directions. Meanwhile, in a small mixing bowl, beat cream cheese until smooth. Add milk; beat until smooth. stir in spinach and oregano; set aside. In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; drain.

Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture.

In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. Cover and bake at 350° for 30 minutes. uncover; sprinkle with cheese.

Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving. Makes 8 servings.