HEAT oven to 350ºF.
COOK noodles as directed on package, omitting salt.
MEANWHILE, brown meat with onions and garlic in large nonstick skillet. Add tomatoes and cream cheese spread; cook and stir 2 to 3 min. or until cream cheese is melted and mixture just comes to boil. Add spinach; cook and stir 1 min. Remove from heat. Add 1/4 cup shredded cheese; stir until melted.
DRAIN noodles. Spoon 1/3 cup spinach mixture into each of 2 (500-mL) ramekins; top with noodle, letting excess noodle extend over rim of ramekin. Top each with 1/3 cup spinach mixture; fold noodle back over dish to cover filling. Repeat until all filling is folded between noodle layers; top with remaining shredded cheese.
BAKE 20 min. or until heated through. Let stand 5 min. before serving.
serving size = 1-3/4 cups (425 mL)