Monday, April 25, 2011

Baked Penne (with cooking creme)

Hope everyone had a fabulous Easter celebrating with Family & Friends!  And of course good food!:)  I've got a to-die for dessert that I can't wait to share with everyone, but in the mean time try out this fabulous recipe! (I've got you all curious...huh!??)  Will post it by Wednesday...PROMISE!!

I have loved the new cooking creme's from Philadelphia!  They make some of those really hectic nights of trying to get dinner on the table easier, and they have some fabulous recipes!  Not to mention I stocked up on a whole bunch of coupons I found for $1.50 off each one!  That makes them about a buck each!!  SCORE!!:)  Anyway, this recipe is a definite crowd pleaser.  My kiddo's loved it, as did Tony (hubby) and I.  And it's simple enough that I can almost feel good about leaving Kyla to make it on her own!  And the cooking creme gives the dish a wonderful flavor that I have not ever had in a baked penne!  Enjoy!

Baked Penne (with cooking creme)
(for some reason this is the only picture I have...I usually take a GAZILLION to make sure I get a half descent one...sorry...the picture really doesn't do it justice!)
PRINT RECIPE
1/2 pound lean ground beef
1/2 cup chopped onions
1/2 cup chopped green peppers
1 jar (24 oz.) spaghetti sauce
1 tub (10 oz.) Philadelphia Italian Cheese & Herb Cooking Creme, divided
1 cup shredded mozzarella cheese, divided
3 cups cooked penne pasta

Heat oven to 350 degrees. 

Brown meat with vegetables in large nonstick skillet.  Stir in the spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella.  Cook and stir for 2-3 minutes or until mozzarella is melted.  Add the pasta and mix lightly.

Spoon into a 2 quart casserole dish and top with remaining cooking creme and mozzarella.  Cover. 

Bake for 20 minutes.  Uncover after 15 minutes of baking.
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