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Tuesday, April 19, 2011

Baked Penne

This recipe uses the Philadelphia Cooking Creme: Italian Cheese & Herb. I used the Santa Fe Style before with Fajitas and it was so good, I wanted to try some other recipes with the new Cooking Cremes. I found this on the Philadelphia cream cheese website, along with some others I will post as soon as I make them. There are a couple recipes on the Cooking Creme containers too!

I used ground venison, and did not cover the pan. I couldn't even tell the difference from venison to ground beef and not covering the pan was perfectly fine. This meal was great, and would be perfect for kids! You can't even tell there is bell pepper or onion.

There are pictures of my process after the directions. Happy eating! :)

Prep Time: 5-10 minutes    Ready in: 35 minutes

  • 1/2 cup extra lean ground beef
  • 1/2 cup chopped onions
  • 1/2 cup chopped green peppers (about half a bell pepper)
  • 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

  • Directions:
  • 1. Heat oven to 350F.
  • 2. Chop onion and green bell pepper.
  • 3. Brown meat with veggies.
  • 4.  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.
  • 5. Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
  • 6. Bake 20 min. or until heated through, uncovering after 15 min.

Ingredients needed

Browning the meat with the veggies


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