This version of the Italian-inspired classic dish combines penne pasta with ground beef, peppers, and sautéed onions, baked with Philadelphia Italian Cheese and Herb Cooking Creme and topped with mozzarella cheese. Serve with a crisp mixed salad tossed with your favorite Kraft light dressing.
Ingredients
- 0.5 pounds extra lean ground beef
- 0.5 cups chopped onions
- 0.5 cups chopped green peppers
- 1 jar spaghetti sauce , 24 ounce
- 1 tub PHILADELPHIA Italian Cheese and Herb Cooking Creme , 10 ounce
- 1 cup KRAFT Shredded Mozzarella Cheese , divided
- 3 cups hot cooked penne pasta
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Heat a large nonstick skillet over medium-high heat. Cook and stir beef, onions, and peppers in the hot skillet until beef is browned and crumbly, 5 to 7 minutes.
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3
Stir in spaghetti sauce, 3/4 cup cooking creme, and 1/2 cup mozzarella: cook and stir until mozzarella is melted, 2 to 3 minutes. Mix in cooked pasta until evenly coated.
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4
Spoon pasta mixture into a 2-quart casserole dish. Top with remaining cooking creme and mozzarella. Cover the dish with aluminum foil.
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5
Bake in the preheated oven for 15 minutes. Remove the foil and continue baking until heated through, about 5 more minutes.
Nutrition Facts
Per serving
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