Mar 12, 2011

This is a fantastic recipe! Not only is it simple to make, but it’s also very very good! Next time I would half the recipe because it’s double what we would normally eat. The great thing is I can freeze the left overs for another meal. I also think the next time I make this recipe I will make it with Italian sausage to give it some extra pizazz! I really like using the cooking with the cooking crème! In truth I could eat it with a spoon it’s so good!!


  • 1/2 lb. extra-lean ground beef
  • 1/2 cup chopped onions
  • 1/2 cup green peppers
  • 1 jar (24 oz.) spaghetti sauce ( I used Ragu)
  • 1 tub(10 oz.)PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided
  • 1 cup KRAFT Shredded Mozzarella Cheese, divided
  • 3 cups cooked penne pasta (I used rigatoni because I had it on hand)
  1. Heat oven to 350°F.
  2. 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 min. or until mozzarella is melted. Add pasta; mix lightly.
  3. Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
  4. Bake 20 min. or until heated through, uncovering after 15 min.

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