Baked Penne
photo by Philly Cooking Creme
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1⁄2 lb extra lean ground beef
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped green pepper
- 1 (24 ounce) jar spaghetti sauce
- 1 (10 ounce) container Philadelphia Italian Cheese and Herb Cooking Creme, divided
- 1 cup Kraft® Shredded Mozzarella Cheese, divided
- 3 cups cooked penne pasta
directions
- HEAT oven to 350°F
- BROWN meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 minute or until mozzarella is melted. Add pasta; mix lightly.
- SPOON into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
- BAKE 20 minute or until heated through, uncovering after 15 minute
- Substitute: Substitute Italian sausage for the ground beef.
- Nutrition Information Per Serving: 370 calories, 15g total fat, 7g saturated fat, 60mg cholesterol, 990mg sodium, 37g carbohydrate, 4g dietary fiber, 10g sugars, 22g protein, 20%DV vitamin A, 15%DV vitamin C, 25%DV calcium, 15%DV iron.
Reviews
-
This was very good taste-wise, though I thought it was a bit soupy. I made some minor adjustments according to what I had on hand - red not green pepper, rigatoni instead of penne, and Monterey jack instead of mozzarella. I'm always annoyed by recipes that call for a measured amount of already cooked pasta as I have no idea what it would be uncooked; because it looked like A LOT of sauce, I ended up using 7 oz (uncooked weight) and next time would probably use 8 oz or more. I cooked it uncovered for the full 20 minutes as I didn't see any reason to cover it for such a short time (and it came out perfectly melted and ever-so-slightly browned on top). Would be great with more vegetables mixed in and served with garlic bread (which I didn't have, but will next time I make this!) Thanks!
-
I made this recipe with a few adjustments, since I had to make it with what I had around the house. Meaning, I didn't have ground beef, onions, green pepper, or the cooking creme. I substituted the ground beed with summer sausage, and took out the onion and pepper completely. Then I made my own version of the creme with cream cheese, lemon juice, and italian herbs. In the end, this recipe still came out wonderful (:
Tweaks
-
This was very good taste-wise, though I thought it was a bit soupy. I made some minor adjustments according to what I had on hand - red not green pepper, rigatoni instead of penne, and Monterey jack instead of mozzarella. I'm always annoyed by recipes that call for a measured amount of already cooked pasta as I have no idea what it would be uncooked; because it looked like A LOT of sauce, I ended up using 7 oz (uncooked weight) and next time would probably use 8 oz or more. I cooked it uncovered for the full 20 minutes as I didn't see any reason to cover it for such a short time (and it came out perfectly melted and ever-so-slightly browned on top). Would be great with more vegetables mixed in and served with garlic bread (which I didn't have, but will next time I make this!) Thanks!
-
I made this recipe with a few adjustments, since I had to make it with what I had around the house. Meaning, I didn't have ground beef, onions, green pepper, or the cooking creme. I substituted the ground beed with summer sausage, and took out the onion and pepper completely. Then I made my own version of the creme with cream cheese, lemon juice, and italian herbs. In the end, this recipe still came out wonderful (: